Ingredients:

  • 1 cup (180g) Quinoa, rinsed
  • 2 cups (480ml) Vegetable or Chicken Broth
  • 1/2 teaspoon Salt (for quinoa)
  • 1 medium Butternut Squash or Sweet Potato, peeled and cubed
  • 1 small Red Onion, cut into wedges
  • 2 tablespoons Extra Virgin Olive Oil (for roasting)
  • 1 teaspoon Dried Oregano
  • Salt and Black Pepper to taste
  • 1/4 cup (60ml) Extra Virgin Olive Oil (for dressing)
  • 3 tablespoons Fresh Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 small clove Fresh Garlic, minced
  • 1/2 teaspoon Dried Dill
  • 1/2 large Cucumber, diced
  • 1 cup (150g) Cherry or Grape Tomatoes, halved
  • 1/2 cup (75g) Pitted Kalamata Olives, halved
  • 4 ounces (115g) Feta Cheese, crumbled
  • 1/4 cup (10g) Fresh Parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the cubed squash/potato and red onion wedges with 2 tbsp olive oil, oregano, salt, and pepper on a large baking sheet. Roast for 30–35 minutes, flipping halfway, until tender and slightly browned.
  2. While vegetables roast, combine rinsed quinoa, broth, and 1/2 tsp salt in a saucepan. Bring to a boil, then immediately reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
  3. Prepare the dressing: In a small bowl or jar, whisk together the remaining 1/4 cup olive oil, lemon juice, Dijon mustard, minced garlic, dill, salt, and pepper until emulsified. Taste and adjust seasoning.
  4. Prep fresh ingredients: Dice the cucumber, halve the tomatoes, and chop the parsley.
  5. Assemble the bowls: Divide the cooked, warm quinoa evenly among four serving bowls.
  6. Layer ingredients: Top the quinoa base generously with the warm roasted vegetables, followed by the fresh cucumber, tomatoes, and Kalamata olives.
  7. Finish and Serve: Drizzle each bowl generously with the lemon-herb dressing. Sprinkle with crumbled feta cheese and garnish with fresh parsley. Serve immediately.