Savory Mediterranean Quinoa Bowls with Roasted Veggies and Feta

Ingredients

• 1 cup quinoa rinsed
• 2 cups water
• 2 tablespoons olive oil
• 1 medium zucchini chopped
• 1 medium red bell pepper chopped
• 1 medium red onion sliced
• 1 cup cherry tomatoes halved
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup feta cheese crumbled
• 1/4 cup fresh parsley chopped

Instructions

1. 1 Preheat the oven to 400°F (200°C).
2. 2 In a medium saucepan, bring the water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
3. 3 While the quinoa is cooking, place the chopped zucchini, red bell pepper, red onion, and cherry tomatoes on a baking sheet.
4. 4 Drizzle the vegetables with olive oil and balsamic vinegar, then sprinkle with dried oregano, salt, and black pepper. Toss to coat evenly.
5. 5 Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
6. 6 To assemble the bowls, divide the cooked quinoa among four bowls.
7. 7 Top each bowl with an equal portion of the roasted vegetables.
8. 8 Sprinkle the crumbled feta cheese and chopped fresh parsley over each bowl.
9. 9 Serve warm and enjoy your savory Mediterranean quinoa bowl.