Quinoa & feta salad with roasted vegetables

Quinoa & feta salad with roasted vegetables

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

Quinoa is a fine, protein-packed grain that helps to keep you satisfied until your next meal, making this veggie salad a great lunchbox filler

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
404
protein
17.3g
carbs
35.3g
fat
21.4g
saturates
8.4g
fibre
2.6g
sugar
11.2g
salt
1.9g

Ingredients

  • 200g quinoa
  • 3 tbsp olive oil
  • 1 red onion, peeled but left whole, then cut into 1cm thick round slices
  • 2 peppers, red, yellow or mixture, deseeded and cut into chunky long wedges
  • 200g baby courgettes, halved lengthways
  • 3 garlic cloves, unpeeled
  • zest and juice 1 lemon
  • pinch of sugar
  • small pack flat-leaf parsley, roughly chopped
  • 200g pack feta cheese

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Cook the quinoa following pack instructions, then drain really well and set aside.
  2. Meanwhile heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins.
  3. Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
  4. Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.

Recipe from bbcgoodfood.com, January 2012

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
maryechappell's picture

Different & tasty, I added fingers of celery with the peppers, I couldn't get baby courgettes so I used a large one cut into fingers, I also added tomato wedges with the courgette and used basil instead of parsley. Not sure about quinoa I will try bulgar wheat next time.

hkj's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was delicious. I used up what I had in the fridge – butternut squash and asparagus instead of courgettes, mint and basil instead of parsley and a whole (small) bulb of garlic for the dressing. I also added leftover roast chicken. Family loved it. Great flexible recipe and good for stuffing in those seven-a-day veggies.

bryanthegirl's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Did this with Bulghar Wheat a white onion and no garlic (as I'm not a garlic fan) and it worked very well and tasted lovely. Makes a lot of salad but keeps well in the fridge.
Goes well with the Ham and Beetroot salad bowl.

assenav's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tastes much better cold as an alternative to salad. Fantastic super food!

gihetuge's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Quinoa & feta salad with roasted vegetables. All the ingredients are good for the heart. The slight change is with the red onion sliced instead of whole it blended better and easier to eat. Yes it is for a special treat. Very good food indeed.
My rating is 5 stars.
Gladys Ihetuge

wkathy's picture

As I didn't have any peppers on hand I used butternut pumpkin and sweet potato instead. delicious.

petermck's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've made this for lunch this week and just had the first portion - cracking tasting and healthy. Cannae whack it.

julietallen1603's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for dinner last night and added toasted seeds, sprinkled on top accompanied by pieces of haddock - delicious!

Questions

Tips