Greek Quinoa Bowl with Asparagus and Vegetables

Greek Quinoa Bowl with Asparagus and Vegetables
Chef Brainy
What Started it all:
Quinoa, Asparagus, canned vegetables, food processor

A delicious and healthy Greek-inspired quinoa bowl, packed with roasted asparagus, canned vegetables, and a hint of Mediterranean flair. Perfect for a quick and easy dinner for four!


  • 1 cup quinoa, rinsed and drained
  • 1 pound fresh asparagus, trimmed
  • 1 can (14.5 oz) mixed vegetables (such as cherry tomatoes, bell peppers, and onions)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1 food processor (for chopping fresh herbs, optional)


  1. Preheat the oven to 425°F (220°C).
  2. Line a baking sheet with parchment paper. Toss the asparagus with 1 tablespoon olive oil, salt, and pepper. Roast in the oven for 12-15 minutes, or until tender and slightly caramelized.
  3. In a medium saucepan, bring 2 cups water to a boil. Add the quinoa and reduce heat to low. Cover and simmer for 15-20 minutes, or until the quinoa is tender and the water has been absorbed.
  4. In a large bowl, combine the cooked quinoa, roasted asparagus, and canned mixed vegetables.
  5. In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, and dried oregano. Pour the dressing over the quinoa mixture and toss to combine.
  6. Season with salt and pepper to taste. If desired, use a food processor to chop fresh herbs like parsley or dill and sprinkle over the top.
  7. Serve warm, garnished with additional fresh herbs if desired.

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