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Roasted vegetables and quinoa with feta

Do not crowd the tray: vegetables packed together steam instead of roasting.

Hot dish · 4 servings · Prep time 35 min

Per serving

Calories382kcal
Protein14g
Carbs46g
Fat17g

Ingredients

  • 200 gQuinoa
  • 400 gAubergine
  • 300 gCourgettes
  • 2 pieceBell peppers
  • 120 gFeta
  • 30 mlOlive oil

Method

  1. Heat the oven to 210 °C. Cut the aubergine, courgette and peppers into large cubes.
  2. Spread them in a single layer, drizzle with oil, salt, and roast for 30 minutes.
  3. Meanwhile, cook the quinoa for 15 minutes in twice its volume of salted water.
  4. Fold the vegetables through the quinoa and crumble the feta over the top.

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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.

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