Roasted Vegetables With Feta And Quinoa
This recipe is a great mid-week meal option if you want something quick and easy that doesn't involve time spent in front of the cooker. If you come in from work and want to throw something in the oven and let it cook while you get on with others jobs, this dinner takes little effort. The feta cheese grumbled over it adds such a delicious finish and makes it a very tasty dish. The oil from the roasted vegetables creates more than enough juice that you don't need to add any extra sauce.
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 courgette, halved lengthways
3 garlic cloves, unpeeled
zest and juice 1 lemon
small pack flat-leaf parsley, roughly chopped
200g pack feta cheese
1) Cook the quinoa following pack instructions, then drain really well and set aside.
2) Heat oven to 200C/180C fan/gas 6. Toss the onions, peppers and courgettes with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 30 mins.
3) Add the garlic after 15 minutes for the remaining 15 minutes.
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 further seasoning if needed. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.
Any roasted vegetables can be added to this dish. I sometimes add aubergine and on occasion I fry off a few mushrooms and add them to the finished dish. Or roast some asparagus for 10 minutes and scatter them over the dish at the end.