Gluten-free Mediterranean quinoa bowl with roasted vegetables

Gluten-free Mediterranean quinoa bowl with roasted vegetables: quinoa, courgette, pepper, cherry tomatoes and red onion from the oven, finished with olive oil and balsamic vinegar.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 450 kcal per serving
• Protein: 12 g
• Fat: 18 g
• Carbs: 55 g

Ingredients

• 120 g quinoa
• 1 courgette
• 1 red onion
• 150 g cherry tomatoes
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 pepper
• 1 tsp oregano
• 1 tsp thyme
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: oven · saucepan · baking tray · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan) and get a baking tray ready. Rinse the quinoa thoroughly to remove any bitter compounds.
2. Cook the quinoa in lightly salted water, then leave it to rest briefly until fluffy and separate.
3. Cut the courgette, pepper and red onion into even pieces and leave the cherry tomatoes whole. Spread everything on the tray and toss with the olive oil, oregano, thyme, salt and pepper.
4. Roast the vegetables at 200 °C for 20–25 min, until lightly browned at the edges and the cherry tomatoes burst. This also leaves fragrant vegetable juices on the tray.
5. Fluff up the cooked quinoa with olive oil and balsamic vinegar and divide between bowls. Spoon the roasted vegetables and their juices over the top.
6. Serve warm straight away. If you like, finish with a little black pepper or a small splash of balsamic vinegar.

Good to know

A bowl like this is all about simple steps and lots of roasted flavour. Warm, colourful and hearty without being heavy. Just right when you want something uncomplicated that still tastes really good.

Swaps

Quinoa → buckwheat (also gluten-free, with fibre and minerals). Courgette → aubergine (stronger roasted flavour, also provides fibre). Balsamic vinegar → lemon juice (fresher acidity, provides a little vitamin C). Olive oil → avocado oil (heat-stable, with monounsaturated fatty acids).

Allergens

Naturally gluten-free and free from the classic main allergens such as milk, egg or nuts. Good for children if mildly seasoned; in pregnancy fine with thoroughly washed vegetables and properly cooked quinoa.

Dairy-free recipes