Preheat oven to 400°F (200°C). Prepare the vegetables by chopping them into bite-sized pieces.
In a large bowl, toss the vegetables with olive oil, garlic powder, oregano, salt, and pepper. Ensure the vegetables are evenly coated.
Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and slightly browned, flipping halfway through.
While the vegetables are roasting, cook the quinoa. In a medium saucepan, combine the rinsed quinoa with water or vegetable broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
Once the quinoa and vegetables are cooked, assemble the bowls. Divide the quinoa among four bowls. Top with the roasted vegetables.
Add your favorite toppings, such as feta cheese, hummus, or avocado slices. Serve with lemon wedges if desired.
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Feel free to substitute any vegetables you like. Other great options include sweet potatoes, carrots, and Brussels sprouts.
For a vegan option, omit the feta cheese.
Quinoa can be cooked in advance and stored in the refrigerator for up to 3 days.
Roasted vegetables can also be made ahead and reheated before serving.
Add a drizzle of tahini or a dollop of plain yogurt for extra flavor and creaminess
• Main Course (Mediterranean)
• Approx. 450 kcal
• 35 minutes (Easy)
• 55 minutes
• $10-$15
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