Main Course · Lunch · Latin American ·

Chilean Merquén-Infused Quinoa Bowl with Roasted Vegetables

Name: Chilean Merquén-Infused Quinoa Bowl with Roasted Vegetables
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 1 cup quinoa, rinsed; 2 cups water or vegetable broth; 1 tbsp olive oil; 1 tsp ground merquén; 1/2 tsp salt; 1 red bell pepper, sliced; 1 zucchini, diced; 1 red onion, sliced; 1 cup cherry tomatoes, halved; 2 tbsp olive oil; Salt and pepper to taste; 3 tbsp olive oil; 2 tbsp lime juice; 1 tsp honey; 1 garlic clove, minced; Salt and pepper to taste; 1/4 cup fresh cilantro, chopped; 1/4 cup crumbled feta cheese; 2 tbsp pumpkin seeds, toasted

This nutritious and vibrant bowl combines the smoky, spicy flavors of merquén with fluffy quinoa and an array of roasted vegetables to create a hearty and satisfying dish.

5(430 reviews)

·By Ethan Brooks·January 24, 2026

Chilean Merquén-Infused Quinoa Bowl with Roasted Vegetables — Main Course served and photographed from above

Prep

25 min

Cook

1 h 15 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Quinoa

For the Roasted Vegetables

For the Dressing

For the Garnishes

Nutrition

Per serving

Calories: 330 kcal
Protein: 6.2 g
Carbs: 21.8 g
Fat: 25.4 g
Fiber: 4.2 g

Whole recipe

Total

Calories: 1318 kcal
Protein: 24.6 g
Carbs: 87.1 g
Fat: 101.6 g
Fiber: 16.6 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 cup quinoa rinsed	222	8.1	39.4	3.6	5.2
2 cups water or vegetable broth	15	0.5	2	0	0.5
1 tbsp olive oil	119	0	0	13.5	0
1 tsp ground merquén	6	0.2	1.4	0.1	0.9
1/2 tsp salt	0	0	0	0	0
1 red bell pepper sliced	37	1.2	9	0.5	3.1
1 zucchini diced	33	2.4	6.1	0.7	1.9
1 red onion sliced	40	1.1	9.3	0.1	1.9
1 cup cherry tomatoes halved	25	1.3	5.8	0.3	1.8
2 tbsp olive oil	238	0	0	27	0
Salt and pepper to taste	0	0	0	0	0
3 tbsp olive oil	357	0	0	40.5	0
2 tbsp lime juice	8	0.1	2.9	0	0.1
1 tsp honey	21	0	5.7	0	0
1 garlic clove minced	4	0.2	1	0	0.1
Salt and pepper to taste	0	0	0	0	0
1/4 cup fresh cilantro chopped	1	0.1	0.2	0	0.1
1/4 cup crumbled feta cheese	100	5	2	8	0
2 tbsp pumpkin seeds toasted	92	4.4	2.3	7.9	1.1

Nutrition estimates are approximate and not dietary advice.

Preparation

Get these tasks done before you start cooking.

Cooking the Quinoa

1
Heat Olive Oil
In a medium saucepan, heat 1 tbsp of olive oil over medium heat.
2
Toast Quinoa
Add the rinsed quinoa and toast for 2 minutes until fragrant.
3
Cook Quinoa
Add 2 cups of water or broth, merquén, and salt; bring to a boil. Reduce to a simmer, cover, and cook for 15-20 minutes until liquid is absorbed.
Tip: ⚠ Important: Do not overboil the quinoa as it can become mushy.

Roasting the Vegetables

1
Preheat Oven
Preheat the oven to 400°F (200°C).
2
Prepare Vegetables
Spread bell pepper, zucchini, red onion, and cherry tomatoes on a baking sheet.
3
Season and Roast
Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 25-30 minutes until tender and slightly caramelized.
Tip: 💡 Pro Tip: Toss roasted vegetables halfway through for even cooking.

How to Make Chilean Merquén-Infused Quinoa Bowl with Roasted Vegetables

Total time: 1 h 40 min · Yields 4 servings

1
Quinoa Fluffing
Let the cooked quinoa sit covered for 5 minutes, then fluff with a fork.
2
Dressing Creation
Whisk olive oil, lime juice, honey, and garlic in a bowl until emulsified.
3
Bowl Assembly
In individual bowls, layer quinoa, roasted vegetables, and drizzle with dressing.