Mediterranean Roasted Vegetable Quinoa Bowl
Prep 20 min · Cook 25 min · Serves 5 · medium
Free on iPhone
A vibrant and nourishing Mediterranean-inspired dinner featuring roasted vegetables, quinoa, and chickpeas simmered in a zesty tomato-olive oil sauce.
Ingredients
- 2 medium zucchini, diced
- 1 medium eggplant, diced
- 1 medium red onion, diced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 cups quinoa, uncooked
- 1 15oz can chickpeas, drained and rinsed
- 1 14.5oz can diced tomatoes
- 1/2 cup fresh basil, chopped
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound salmon fillet
Instructions
- 1
Preheat oven to 400°F. Toss the diced zucchini, eggplant, and red onion with 2 tablespoons of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, until vegetables are tender and lightly browned.
- 2
Meanwhile, cook the quinoa according to package instructions. Drain and set aside.
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