Mediterranean Quinoa Bowl Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">200g quinoa, rinsed thoroughly</li> <li class="ingredients-single-item">475ml vegetable broth</li> <li class="ingredients-single-item">1 medium red bell pepper, diced</li> <li class="ingredients-single-item">1 medium yellow bell pepper, diced</li> <li class="ingredients-single-item">1 medium zucchini, diced</li> <li class="ingredients-single-item">1 small red onion, thinly sliced</li> <li class="ingredients-single-item">250g cherry tomatoes, halved</li> <li class="ingredients-single-item">100g cucumber, diced</li> <li class="ingredients-single-item">80g kalamata olives, pitted and halved</li> <li class="ingredients-single-item">100g feta cheese, crumbled</li> <li class="ingredients-single-item">40g pine nuts</li> <li class="ingredients-single-item">30g fresh parsley, chopped</li> <li class="ingredients-single-item">20g fresh mint, chopped</li> <li class="ingredients-single-item">3 tbsp extra virgin olive oil, divided</li> <li class="ingredients-single-item">2 tbsp lemon juice, freshly squeezed</li> <li class="ingredients-single-item">2 cloves garlic, minced</li> <li class="ingredients-single-item">1 tsp dried oregano</li> <li class="ingredients-single-item">½ tsp ground cumin</li> <li class="ingredients-single-item">½ tsp sea salt, plus more to taste</li> <li class="ingredients-single-item">¼ tsp freshly ground black pepper</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Medium saucepan with lid</li> <li class="equipment-single-item">Fine mesh strainer</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C (390°F) and line a large baking sheet with parchment paper. Thoroughly rinse the quinoa in a fine mesh strainer under cold water for about 2 minutes. This essential step removes the quinoa's natural coating called saponin, which can make your dish taste bitter if not washed away. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce to a low simmer, cover with a lid, and cook for 15-18 minutes until the liquid is absorbed. Remove from heat but keep covered for an additional 5 minutes – this resting period allows the quinoa to fully fluff up and finish absorbing any remaining moisture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> While the quinoa cooks, toss the diced bell peppers, zucchini, and red onion with 1 tablespoon of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer on the prepared baking sheet and roast for 20-25 minutes until the edges begin to caramelize and vegetables are tender. The caramelization adds a wonderful depth of flavor that makes roasted vegetables so delicious. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Toast the pine nuts in a dry skillet over medium-low heat for 3-5 minutes, shaking the pan frequently until golden brown. Be very attentive as pine nuts can burn quickly due to their high oil content. Remove from heat immediately when golden to prevent over-browning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Make the dressing by whisking together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, dried oregano, and ground cumin in a small bowl until emulsified. The acid from the lemon juice helps break down the oil molecules, allowing them to mix temporarily and create a cohesive dressing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Fluff the cooked quinoa with a fork and transfer to a large mixing bowl. Pour half of the dressing over the warm quinoa and gently fold to combine. The warm quinoa will absorb the dressing more effectively than if it were cold, distributing the flavors throughout. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Add the roasted vegetables, cherry tomatoes, cucumber, kalamata olives, and most of the herbs (reserving some for garnish) to the quinoa. Pour the remaining dressing over everything and toss gently to combine, being careful not to mash the softer vegetables. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Divide the quinoa mixture among four serving bowls. Top each bowl with crumbled feta cheese, toasted pine nuts, and the reserved fresh herbs. The contrast between the warm quinoa mixture and the cool, tangy feta creates a delightful temperature and texture variation. Serve immediately, or cool completely before storing in airtight containers in the refrigerator for up to 4 days. </li> </ol>