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Close-up of a quinoa bowl with roasted vegetables, feta, and olives.

Mediterranean Quinoa Bowl Recipe | Winter Veggie Lunch

A hearty and healthy Mediterranean Quinoa Bowl featuring roasted winter vegetables, chickpeas, and feta. Perfect for a satisfying lunch or light dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Bowl Ingredients
  • 1 cup quinoa, cooked
  • 1 cup roasted winter vegetables (such as butternut squash, Brussels sprouts, carrots)
  • 1/2 cup chickpeas, drained and rinsed
  • 1/4 cup Kalamata olives, pitted and halved
  • 1/4 cup crumbled feta cheese
Dressing
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon dried oregano
  • to taste Salt and pepper
Optional
  • fresh parsley or dill, chopped Optional

Method
 

  1. Cook quinoa according to package directions.
  2. Roast winter vegetables: Preheat oven to 400°F (200°C). Toss chopped vegetables with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
  3. Prepare dressing: Whisk together lemon juice, olive oil, minced garlic, oregano, salt, and pepper.
  4. Assemble bowls: Combine cooked quinoa, roasted vegetables, chickpeas, and olives.
  5. Drizzle with dressing.
  6. Top with feta cheese and fresh herbs (if using).
  7. Serve immediately or chill for later.

Notes

Adjust the amount of feta cheese and herbs to your liking. You can also add other vegetables such as bell peppers or cucumbers.