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The Mediterranean Quinoa Bowl with Roasted Veggies is more than just a meal; it’s a celebration of vibrant flavors, textures, and colors that encapsulate the essence of the Mediterranean diet. This wholesome dish is a testament to the versatility of quinoa, a grain that has gained immense popularity for its health benefits and adaptability in various recipes. The combination of perfectly roasted vegetables and protein-packed chickpeas not only provides a satisfying meal but also delivers a nutritional powerhouse that caters to both taste and well-being.

Mediterranean Quinoa Bowl with Roasted Veggies

Indulge in the colorful and nutritious Mediterranean Quinoa Bowl with Roasted Veggies, a delightful blend of fluffy quinoa, roasted vegetables, and protein-rich chickpeas. This versatile dish is perfect for meal prep, bringing vibrant flavors and a satisfying texture to your table. With health benefits from superfood quinoa and a variety of fresh veggies, it's a fantastic choice for a wholesome lunch or dinner. Discover how to create this flavorful bowl and enhance your meals with Mediterranean flair!
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

1 medium zucchini, diced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 red onion, diced

1 cup chickpeas, drained and rinsed

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup baby spinach

¼ cup feta cheese, crumbled (optional)

Fresh parsley, chopped for garnish

Juice of 1 lemon

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C).

    Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid has been absorbed and the quinoa is fluffy. Once done, remove from heat and fluff with a fork.

      Roast the Vegetables: While the quinoa is cooking, prepare the vegetables. In a large bowl, combine the diced zucchini, red bell pepper, cherry tomatoes, and red onion. Drizzle with 2 tablespoons of olive oil, and season with garlic powder, oregano, smoked paprika, salt, and pepper. Toss well to coat all the veggies.

        Spread and Roast: Spread the seasoned vegetables onto a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.

          Chickpeas: In the last 10 minutes of roasting, add the drained chickpeas to the baking sheet with the veggies and toss lightly to combine. This will warm them up and add extra flavor.

            Assemble the Bowl: In a large serving bowl or individual bowls, layer the cooked quinoa, followed by the roasted veggies and chickpeas. Top with baby spinach, spreading it evenly.

              Garnish: Drizzle with the remaining tablespoon of olive oil and fresh lemon juice. If you're using feta cheese, sprinkle it on top, and finish with fresh parsley for a pop of color and flavor.

                Serve: Enjoy your Mediterranean Quinoa Bowl warm, at room temperature, or even cold as a refreshing salad!

                  Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings