In brief: This colourful quinoa bowl combines roasted eggplant, onion, zucchini and cherry tomatoes with quinoa cooked in garlic and cumin, then tossed with chickpeas, basil and feta. Quinoa is a complete plant protein that naturally contains all nine essential amino acids, and it provides fibre to help you feel satisfied. The salad can be enjoyed warm or chilled, as a main meal or a side dish, and it is easy to prepare ahead for weekday lunches.
A Colourful Quinoa Bowl
This quinoa salad is fresh, filling, and full of vibrant flavours. With roasted vegetables, protein-rich quinoa, and the creaminess of feta, it makes a beautiful meal for lunch or dinner. It is a recipe that supports balanced eating and provides plant-powered goodness in every bite. You’re going to love how nourishing and versatile this salad feels, whether enjoyed warm or chilled.
How to make the quinoa bowl
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Preheat the oven to 200°C and line a large baking tray with paper.
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Arrange eggplant, onion, and zucchini on the tray. Spray lightly with oil, season, and roast for 10 minutes.
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Add cherry tomatoes and roast for another 10 minutes until golden and tender.
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Warm olive oil in a medium saucepan. Add garlic and cumin, stir for 30 seconds until fragrant.
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Add quinoa and water. Bring to the boil, reduce heat, cover, and simmer for 12 minutes until tender and water is absorbed.
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Allow quinoa to cool slightly.
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Combine quinoa, roasted vegetables, chickpeas, basil, and feta in a large bowl.
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Toss gently, drizzle with olive oil and balsamic vinegar, and top with extra basil leaves before serving.
Why Quinoa and Veggies Shine
Quinoa is a complete plant protein, meaning it naturally contains all nine essential amino acids. It also provides fibre, helping you feel satisfied. Roasted vegetables like eggplant and zucchini bring depth of flavour while adding a variety of vitamins and minerals. This combination makes the salad a wholesome option when you want something both hearty and light.
Serving and meal-prep tips
This salad works beautifully as a main meal or as a side dish to share with family and friends. It is also a great recipe to prepare ahead for lunches during the week. Try swapping the vegetables for whatever is in season or adjusting the toppings to your taste.
How this bowl supports nitric oxide
Basil, cherry tomatoes and the roasted vegetables add plant nitrates and polyphenols, and the olive oil and balsamic help protect nitric oxide once your body makes it. For more meals built this way, see the Nitric Oxide Kitchen.
Frequently asked questions
Is quinoa a complete protein?
Yes. Quinoa is a complete plant protein, meaning it naturally contains all nine essential amino acids. It also provides fibre, which helps you feel satisfied.
How long does quinoa take to cook?
In this recipe the quinoa is added to the pan with water, brought to the boil, then covered and simmered for 12 minutes until tender and the water is absorbed. Allow it to cool slightly before combining it with the other ingredients.
Can I make quinoa salad ahead for lunches?
Yes. This salad is a great recipe to prepare ahead for lunches during the week, and it can be enjoyed warm or chilled. You can also swap the vegetables for whatever is in season or adjust the toppings to your taste.
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