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Quinoa bowl with roasted sweet potatoes, zucchini, bell peppers, and feta cheese on a wooden table at a campsite

Quinoa Bowls with Roasted Veggies and Feta

Feast Camp
Quinoa Bowls with Roasted Veggies and Feta combine nutritious quinoa, caramelized vegetables, and tangy feta for a perfect camping meal.
5 from 1 vote
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Equipment

  • Camp stove or grill
  • Medium pot with lid
  • Cast-iron skillet or foil packets
  • Reusable Containers
  • Knife and cutting board
  • Tongs or Spatula
  • Bowls and utensils

Ingredients
  

Base:

  • 1 cup dry quinoa
  • 2 cups water or vegetable broth

For Roasted Vegetables:

  • 1 large sweet potato diced
  • 1 zucchini sliced
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

Toppings:

  • ½ cup crumbled feta cheese
  • Optional: 1/4 cup toasted nuts or seeds e.g., pumpkin seeds, sunflower seeds
  • Optional: fresh herbs e.g., parsley, cilantro, basil

Dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar or lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup vegan option
  • Salt and pepper to taste

Instructions
 

Prep Work at Home:

  • Cook the Quinoa: Rinse quinoa under cold water and cook in 2 cups of water or broth until liquid is absorbed (about 15 minutes). Let it cool and store in an airtight container.
  • Chop the Vegetables: Dice the sweet potatoes, zucchini, and bell peppers. Pack in resealable bags.
  • Make the Dressing: Whisk together olive oil, balsamic vinegar, Dijon mustard, and honey. Store in a leak-proof bottle.

At the Campsite:

  • Prepare the Quinoa: If not pre-cooked, rinse and cook quinoa as described above.

Roast the Vegetables:

  • Skillet Method: Heat a cast-iron skillet over medium heat. Toss veggies with olive oil, garlic powder, smoked paprika, salt, and pepper. Cook, stirring occasionally, for 20 minutes until tender and caramelized.
  • Foil Packet Method: Divide seasoned veggies into foil packets. Seal tightly and cook over a grill or campfire for 20–25 minutes.
  • Assemble the Bowls: Place cooked quinoa in serving bowls. Top with roasted veggies and sprinkle with feta cheese.
  • Finish the Dish: Drizzle dressing over the bowls and garnish with toasted nuts, seeds, or fresh herbs.