Quinoa & Feta Salad With Roast Vegetables
Licensed from Recipe Guru
©️ Octopus Publishing Ltd
Cook time is 30minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1 red capsicum, deseeded and cut into chunks
- 1 yellow capsicum, deseeded and cut into chunks
- 1 red onion, cut into wedges
- 2 zucchinis, sliced
- 2 cloves garlic
- 100grams butternut squash, peeled and cut into chunks
- 2tablespoons olive oil
- 200grams quinoa
- 200grams feta cheese, crumbled
- 1 small handful parsley, roughly chopped
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
2020kJ / 482Cal
2020 Kilojoules or 482 Calories
23% of daily energy intake*
Protein
19.8grams
Fat
24.7grams
Carbs
44.8grams
Sugars
8.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place the capsicums, onion, zucchinis, garlic and squash in a roasting tin and toss with the oil. Roast in a preheated oven, 200°C for 26-28 minutes.
Step 2 of 4
Meanwhile, cook the quinoa in boiling water for 8-9 minutes, or according to the pack instructions. Drain and refresh under cold running water, then set aside.
Step 3 of 4
Remove the vegetables from the oven. Remove the garlic cloves, squeeze out the flesh and return it to the vegetables. Season well with salt and pepper.
Step 4 of 4
Stir the quinoa, feta and parsley into the vegetables and serve.
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