- 200g quinoa
Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 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
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 200g baby courgette, halved lengthways
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 3 garlic cloves, unpeeled
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- pinch of sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- small pack flat-leaf parsley, roughly chopped
- 200g pack feta cheese
Cook the quinoa following pack instructions, then drain really well and set aside.
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.
Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
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.