Quinoa with Roasted Vegetables and Feta Cheese
Salads • Pan-Asian
Description
Quinoa and vegetables can be prepared in advance. It is best to choose slightly dry and well-salted feta cheese. One serving without dressing contains 170 kcal; fat - 6.4 g; protein - 5.4 g; carbohydrates - 23.6 g.
Ingredients
- Quinoa ½ glasses
- Water 1 glass
- Salt to taste
- Courgette 2 pieces
- Red Long Chili Peppers 2 pieces
- Olive Oil 1 tablespoon
- Herbes de Provence 1 tablespoon
- Feta cheese to taste
Step-by-Step Guide
Step 1
Rinse the grains thoroughly and add them to the boiling salted water. Cover with a lid, reduce the heat to the minimum, and let it cook for 15 minutes. The grains should absorb all the water.
Step 2
Cut the zucchini and bell peppers into large pieces, generously salt them, add olive oil and herbs, mix by hand, and place on a baking sheet lined with parchment paper. Put in the oven preheated to 375°F for 30 minutes.
Step 3
Remove the vegetables from the oven and let them cool. For a warm salad, mix the warm quinoa with the vegetables and sprinkle with fresh cheese. For a cold salad, let all the ingredients cool down and mix them before serving.
Step 4
You can dress it with balsamic vinegar dressing or any other oil and vinegar salad dressing.
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