This pan Roasted Vegetable Quinoa with Feta was posted on Instagram stories last night and well, I have had several requests for the recipe so I thought I’d post it. This is one of those super easy, and perfect sides, with the all versatile Quinoa. It’s nutritious, protein rich, fiber loaded and packed with Vitamin B. It’s a true superfood!
I make Quinoa in a large quantity for meal planning during the week. In fact, you will see another salad recipe that includes Quinoa posted later this week. It keeps in the fridge well and its very freezer friendly. I portion it out and keep what I know I will eat during the week and rest I freeze.
My favorite Quinoa is the tricolored type which I buy at Target. It’s a brand called Good & Gather and it’s called Rainbow Quinoa. The quality is quite nice, it’s organic and the price is reasonable.
How to Make Roasted Vegetable Quinoa with Feta
When I said this was easy, I really meant it. Start by cutting up one small zucchini, one medium red pepper and about 1/2 cup of red onion. Slice the vegetables lengthwise into strips. The quinoa I already had prepared, but if you are cooking some, you need about 1 1/2 cups of cooked quinoa. I believe that is about 1/2 uncooked. Now 1 small clove of garlic, minced, some Feta cheese, fresh dill, salt and pepper.
Start with a hot skillet with 1 tbsp of extra virgin olive oil. Add the zucchini, red pepper and red onion. Saute them intermittently for about 10 to 15 minutes. You want the vegetables to roast, so you will have some char. Once the vegetables are ready, add the garlic, sauté for about 1 minute or so, add the cooked quinoa and mix throughly. Quickly remove from heat and place in a bowl. Add some salt, pepper, several dill fronds and sprinkle with Feta cheese. About 1/2 cup.
Serve warm or at room temperature. This is an excellent meal planning dish. If you love quinoa, try our Warm Quinoa with Roasted Asparagus and Peppers.
Inspired by this recipe? Make sure to mention us or tag us on Instagram. All content and photographs ©Claudia’s Table and claudiastable.com
Roasted Vegetable Quinoa with Feta
Equipment
- skillet
- Shallow bowl
Ingredients
- 1 1/2 cups Quinoa cooked
- 1 small Zuchini squash sliced into strips
- 1 medium bell pepper, red sliced into strips
- 1/2 cup onion, red sliced into strips
- 1 tbsp extra virgin olive oil
- 1 clove garlic small, minced
- 1/2 cup Feta cheese crumbled
- Dill, fresh several fronds (leaves)
- salt
- pepper
Instructions
- Start by cutting up one small zucchini, one medium red pepper and about 1/2 cup of red onion. I slice them lengthwise into strips.
- Start with a hot skillet with 1 tbsp of extra virgin olive oil.
- Add the zucchini, red pepper and red onion. Saute them intermittently for about 10 to 15 minutes. You want the vegetables to roast, so you will have some char.
- Once the vegetables are ready, add the garlic, sauté for about 1 minute or so, add the cooked quinoa and mix throughly.
- Quickly remove from heat and place in a bowl.
- Add some salt, pepper, several dill fronds and sprinkle with Feta cheese.
- Serve warm or at room tempature.
Notes
Nutrition
All content and photographs ©Claudia’s Table and claudiastable.com
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