Mediterranean Quinoa Bowls with Roasted Vegetables and Lemon-Herb Tuna
Prep 20 min · Cook 25 min · Serves 5 · medium
Free on iPhone
A vibrant and nourishing Mediterranean-inspired dinner featuring roasted vegetables, nutty quinoa, and flavorful lemon-herb tuna. This balanced meal is packed with heart-healthy fats, protein, and fiber to keep you feeling satisfied.
Ingredients
- 2 cups quinoa, rinsed
- 2 medium zucchini, diced
- 1 medium eggplant, diced
- 1 medium red onion, diced
- 1 pint cherry tomatoes, halved
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 2 cans canned tuna, drained and flaked
- 1 tablespoon lemon zest
Instructions
- 1
Preheat oven to 400°F. Toss the diced zucchini, eggplant, and red onion with 2 tablespoons of olive oil and season with salt and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and lightly browned.
- 2
While the vegetables are roasting, cook the quinoa according to package instructions. Fluff with a fork and set aside.
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