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Roasted Vegetable Quinoa with Feta

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!

roasted vegetable quinoa with feta in black bowl with napkin

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. For tips on how to cook quinoa, click here on our guide.

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. Season with salt. 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. Check for salt, add 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.

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Roasted Vegetable Quinoa with Feta

Ana P @ Claudia’s Table
March 1, 2021
This is one of those super easy perfect sides, with the all versatile Quinoa. It's nutritious, protein rich, fiber loaded and packed with Vitamin B. It's a true superfood!
5 from 4 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch, meal prep, Side Dish
Cuisine Healthy, Low Carb, Mediterranean
Servings 4
Calories 184 kcal

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

Serving: 1cupCalories: 184kcal

Nutritional information is calculated online and should be used as a guide.

Keyword healthy, healthy side dish, low carb, Mediterranean Diet

All content and photographs ©Claudia’s Table and claudiastable.com

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