Quinoa and Feta Salad with Roasted Vegetables
Nutrition per serving
| Calories | 498 kcal |
| Protein | 17 g |
| Carbs | 49.7 g |
| Fats | 27.8 g |
| Saturated Fat | 9.8 g |
| Monounsaturated Fat | 13 g |
| Polyunsaturated Fat | 3.5 g |
| Sugars | 7.4 g |
| Fiber | 8.3 g |
| Sodium | 479 mg |
Ingredients
| Quinoa | |
| Olive Oil | |
| Yellow Bell Pepper (capsicum) | |
| Red Bell Pepper (capsicum) | |
| Courgette (Zucchini) | |
| Garlic | |
| Lemon | |
| Parsley | |
| Feta Cheese | |
| Red Onion | |
| Sugars, granulated |
Preparation
1. Preheat oven to 200°C/180°C fan/gas 6/ 390F.
2. Slice a whole red onion into 1 cm thick round slices.
3. Deseed and slice the bell peppers into chunky long wedges.
4. Slice the courgette in half lengthways.
5. Roughly chop parsley.
6. Zest and juice lemon.
Cooking
1. Cook quinoa according to package instructions.
2. Place the peppers and onion on a baking tray and coat well with 1/2 tbsp of olive oil. Roast in the oven for 10 minutes.
3. Add whole garlic cloves in the skin, courgette and mix well with peppers and onions and continue to cook for 10-15 minutes until tender.
4. Squeeze the roasted garlic cloves out of the skin into a small bowl and mash with a pinch of salt and pepper.
5. Add lemon zest and juice, 1/2 tbsp of olive oil and a pinch of sugar to taste.
6. Add the garlic mixture to the quinoa and combine well with the roasted vegetables and parsley.
7. Serve in a bowl with crumbled feta cheese on top.