This vibrant Balkan quinoa bowl with roasted veggies is a total flavor bomb and super nourishing all in one dish. Juicy tomatoes, creamy Bulgarian cheese, roasted eggplant, fresh mint, and a perfectly boiled egg bring the perfect mix of freshness and comfort. It's a great idea for a healthy lunch or dinner — search for it as "Balkan quinoa bowl", "healthy Mediterranean veggie bowl", "roasted veggie grain bowl", or "protein-packed vegetarian lunch". Save the recipe and bring those Balkan vibes straight to your kitchen!

Balkan Bowl (6 servings)

This bowl combines the bold flavors of fresh veggies, roasted ingredients, and creamy Bulgarian cheese for a vibrant dish inspired by the Balkans.

Ingredients:
- Quinoa (white or red) – 1 ½ cups
- Eggplant – 2 medium
- Bell pepper (red or yellow) – 2
- Cucumber – 2
- Tomatoes (cherry or sweet seasonal) – 10 oz (about 300 g)
- Red onion – 1 small
- Hard-boiled eggs – 6
- Bulgarian cheese (like feta or sirene) – 5 oz (about 150 g)
- Olive oil – 4 tbsp
- Lemon juice – 3 tbsp
- Fresh parsley – 1 bunch
- Fresh mint – ½ bunch
- Salt and freshly ground black pepper – to taste

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Directions:

1. Cook the quinoa:
- Rinse it well and cook in 3 cups of water with a pinch of salt. Once done, let it sit covered for 10 minutes, then fluff with a fork.

2. Roast the veggies:
- Slice the eggplants into rounds or cubes, drizzle with olive oil, and roast at 400°F (200°C) for 20–25 minutes until soft and golden.
- Roast the whole bell peppers until the skin is charred. Place in a sealed bag for 5 minutes, then peel and slice into strips.

3. Prep the fresh veggies:
- Slice cucumbers into half-moons or cubes.
- Halve or quarter the cherry tomatoes.
- Thinly slice the red onion.

4. Boil the eggs:
- Cook the eggs for about 10 minutes until hard-boiled. Cool, peel, and cut in half.

5. Make the dressing:
- Whisk together the olive oil, lemon juice, salt, and pepper.

6. Assemble the bowls:
- Start with a base of quinoa.
- Add roasted eggplant and bell pepper.
- Add fresh cucumbers, tomatoes, and red onion.
- Top with a halved egg and crumbled Bulgarian cheese.
- Sprinkle generously with chopped parsley and mint.
- Drizzle with the lemon-olive oil dressing right before serving.