Description
A vibrant, nutrient-packed bowl featuring fluffy quinoa, roasted rainbow vegetables, and creamy, whipped feta. Bright cherry tomatoes, sweet bell peppers, tender zucchini, and tangy red onions come together under a dreamy whipped feta swirl for a Mediterranean-inspired meal that’s as beautiful as it is delicious. Ready in under an hour and perfect for meal prep or a quick weeknight dinner.
Ingredients
Quinoa Base
1 cup quinoa, rinsed
2 cups water or low-sodium vegetable broth
Pinch of salt
Roasted Rainbow Veggies
1 cup cherry tomatoes, halved
1 small yellow bell pepper, sliced
1 small red bell pepper, sliced
1 small zucchini, cut into ¼″ rounds
½ small red onion, thinly sliced
2 tbsp extra-virgin olive oil
1 tsp dried oregano
½ tsp garlic powder
Kosher salt and freshly cracked pepper, to taste
Ooey-Gooey Whipped Feta
8 oz block feta cheese, cubed
2 oz cream cheese (optional, for extra creaminess)
2–3 tbsp Greek yogurt
1 small garlic clove, minced
1 tbsp fresh lemon juice
1–2 tbsp olive oil
Pinch of red pepper flakes (optional)
Instructions
Cook the Quinoa
In a medium saucepan, bring quinoa, water (or broth), and a pinch of salt to a boil.
Reduce to a simmer, cover, and cook 12–15 minutes until liquid is absorbed. Fluff with a fork and set aside.
Roast the Vegetables
Preheat oven to 425°F.
Toss tomatoes, peppers, zucchini, and onion with olive oil, oregano, garlic powder, salt, and pepper on a rimmed baking sheet.
Roast 20–25 minutes, stirring halfway, until veggies are tender and edges lightly charred.
Whip the Feta
In a blender or food processor, combine feta cubes, cream cheese (if using), Greek yogurt, garlic, lemon juice, and olive oil.
Blend until smooth and fluffy, scraping down sides as needed. Stir in red pepper flakes if desired.
Assemble the Bowls
Divide quinoa between two bowls.
Arrange roasted veggies in sections atop the quinoa.
Spoon whipped feta into the center or swirl around the bowl.
Drizzle any remaining olive oil or roasting juices over the top.
Notes
Advance Prep: Cook quinoa and roast veggies up to 2 days ahead; store separately in airtight containers.
Vegan Option: Swap feta for dairy-free “feta” and use coconut yogurt instead of Greek yogurt.
Spice It Up: Add a pinch of smoked paprika or a drizzle of harissa for a flavor kick.
Meal-Prep Hack: Assemble bowls without dressing; add whipped feta just before serving to keep colors bright.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Lunch, Dinner, Grain Bowl
- Method: Roasting, Stovetop, Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 40 mg