mediterranean quinoa bowl

This Roasted Vegetable Quinoa Bowl is loaded with roasted vegetables and full of nutrients, fiber, and protein! Gluten free and vegan!

Roasted Vegetable Quinoa Bowl

quinoa

salt

water

onion

red pepper (chopped)

potato

yellow squash

green peppers (chopped)

olive oil

black pepper

garlic powder

oregano

parsley (for serving)

Tahini sauce (for serving)

Cook the Quinoa. Place quinoa in a small saucepan along with the salt and water. Bring mixture to a boil over medium-high heat. Lower heat to a simmer and cook covered for 15 minutes. Remove the pot from the heat. Allow the quinoa to rest in the saucepan for about 5 minutes, without opening the lid, to absorb all the liquid and steam. Uncover and fluff with a fork to separate the quinoa.

Roast the Vegetables. Preheat oven to 425°F. Place the vegetables on a rimmed 18 x 13-inch baking sheet. Drizzle olive oil and season with salt, pepper, garlic powder and oregano. Use your hands to toss the vegetables and spread out into an even layer. Roast until fork tender 30 minutes. Flip the vegetables and broil on high heat for another 5 minutes.

Divide the quinoa among four bowls. Add the roasted vegetables on top and sprinkle with fresh chopped parsley. Drizzle tahini sauce on top and enjoy immediately.

These vegan Mediterranean quinoa bowls are easy to make, packed with nutrition and taste amazing. The tangy tofu feta takes them to the next level! Make the pickled red onion too, if you have time.

Vegan Mediterranean Quinoa Bowls

lemon juice

apple cider vinegar

tsp sea salt

yeast,

kale

olive oil for massaging kale

kalmata olives

cucumber

tomato

quick pickled red onion onion

hummus

tbsp of tahini or lemon tahini sauce

lemon

tbsp finely chopped fresh parsley

salt and pepper,

If you want to make the quick pickled red onions, start those now as they need to sit 30 minutes as well. 

To make the tofu feta, first press the tofu for at least 20 minutes, then crumble or cube the tofu. Add all ingredients to a container and marinate for at least 30 minutes up to overnight. If you have an hour or two to marinate, that&#8217;s perfect.

Cook the quinoa according to package instructions, or bring 2 cups of water to a boil, add 1 cup of uncooked rinsed quinoa, cover and reduce to a very light simmer. Cook for 15 minutes. Remove from heat and let stand for 5 minutes. Remove the lid and lfuff with a fork.

Remove the kale leaves from the tough stems and finely chop. Place in a mixing bowl and add 1/2 tsp of olive oil. Massage with hands for 30 seconds or longer until softened. If you prefer, you can leave kale raw or steam for 1 minute to lightly cook.

Dice the cucumber and tomato and finely chop the parsley.

Assemble the bowls by preparing 4 bows or food storage containers, start with a bed of kale in each, then add the quinoa, tofu feta, olives, cucumber, tomato and hummus.

Top each serving with tahini or lemon tahini sauce, parsley, lemon juice, salt and pepper and serve right away.

This recipe is absolutely delicious! I switched out the kale for spinach and since I didn’t have pickles onions I added raw purple onions and honey into the dressing! 

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Roasted Vegetable Quinoa Bowl

Vegan Mediterranean Quinoa Bowls

Top 2 mediterranean quinoa bowl recipes from across the web

The most viewed mediterranean quinoa bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Vegetable Quinoa Bowl

Vegan Mediterranean Quinoa Bowls

The most viewed mediterranean quinoa bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine