Mediterranean Quinoa Breakfast Bowl with Roasted Vegetables

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 medium Eggplant
• 2 medium Bell Peppers
• 1 medium Red Onion
• 3 tablespoons Olive Oil
• 1 teaspoon Dried Oregano
• 0.5 teaspoon Salt
• 0.5 teaspoon Black Pepper
• about 113 g Feta Cheese
• 2 tablespoons Lemon Juice
• 2 tablespoons Fresh Mint

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Rinse the 1 cup of quinoa thoroughly under cold water in a fine-mesh sieve. In a medium saucepan, combine the rinsed 1 cup of quinoa with 2 cups of water.
2. 2Bring the quinoa and water to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until the water is absorbed and the quinoa appears fluffy. Remove the saucepan from the heat and let it sit, still covered, for 5 minutes to steam.
3. 3While the quinoa cooks, cut the 1 medium eggplant, 2 medium bell peppers, and 1 medium red onion into approximately 1.27 cm cubes. In a large bowl, combine the chopped 1 medium eggplant, 2 medium bell peppers, and 1 medium red onion with 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Toss everything together until the vegetables are evenly coated.
4. 4Spread the seasoned 1 medium eggplant, 2 medium bell peppers, and 1 medium red onion in a single layer on a large baking sheet. Roast in the preheated about 205°C (200°C) oven for 25-30 minutes, or until the vegetables are tender and their edges are slightly browned.
5. 5While the vegetables roast, prepare the dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, 2 tablespoons of lemon juice, and 2 tablespoons of fresh mint until well combined.
6. 6Once the 1 cup of quinoa and roasted vegetables are cooked, divide the cooked 1 cup of quinoa evenly among four serving bowls. Top the quinoa in each bowl with the roasted 1 medium eggplant, 2 medium bell peppers, and 1 medium red onion. Drizzle the prepared lemon-herb dressing over the vegetables and sprinkle each bowl with the about 113 g of crumbled feta cheese.
7. 7Serve the Mediterranean Quinoa Breakfast Bowls warm.

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