Description
Filled with roasted vegetables, sauteed kale, cool and creamy feta cheese, and tart lemon juice, every bite of these quinoa bowls is packed with flavor.
Ingredients
Scale
- 12 grape tomatoes, sliced in half vertically
- 1 large zucchini, sliced horizontally into ½-inch-thick rounds
- 3 tsp olive oil, divided
- 1 ½ tsp salt, divided
- ¾ tsp freshly ground black pepper, divided
- 1 cup uncooked quinoa
- 1 cup vegetable broth
- 3 leaves of red or green curly kale, stems removed
- 5-oz block feta cheese, diced (optional)
- Juice of 1 lemon
Instructions
- Preheat oven to 375°F. Place sliced tomatoes and zucchini on a large baking sheet in a single layer. Drizzle 1 teaspoon of olive oil over vegetables and sprinkle with 1 tsp salt and ½ tsp pepper, toss to coat. Bake for 25 minutes, flipping zucchini and rotating the pan halfway through.
- While zucchini and tomatoes are roasting, rinse quinoa in a fine-mesh strainer under cold running water, then place in a medium-sized pot. Add 1 cup of vegetable broth and 1 cup of water, then bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Pour cooked quinoa into a medium-sized mixing bowl and fluff with a fork.
- While quinoa is cooking, roughly chop kale. Pour remaining 2 teaspoons of olive oil in a small saucepan over medium-low heat. Once oil is hot, add chopped kale to pan and sprinkle with ½ tsp salt and ¼ tsp pepper. Cook until kale has softened, about 3 minutes, stirring occasionally. Set aside.
- After vegetables are roasted and cool enough to handle, chop zucchini slices into quarters. Add roasted vegetables and sauteed kale to the mixing bowl with the quinoa.
- Squeeze the juice of one lemon over the quinoa mixture and add the feta cheese. Stir well to combine, and add extra salt and pepper to taste.
- Serve immediately, or chill in fridge for at least 3 hours to serve cold.
Notes
When cooking quinoa, I like to use 1 cup of broth and 1 cup of water to give the quinoa a little more depth of flavor. However, you can use 2 cups of water instead if you don’t have or don’t want to use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Vegetarian
- Method: Stovetop, Baking
- Cuisine: Dinner
Keywords: healthy, vegetarian, quinoa, roasted vegetables