Roasted Vegetable & Feta Bowl

• Quinoa(220 g)
• Courgette(2)
• Bell pepper(2)
• Red Onion(1)
• Cherry Tomatoes(250 g)
• Feta(180 g)
• Flat Leaf Parsley(15 g)
• Lemon(1)
• Olive oil(4 tbsp)
• Garlic(2 cloves)
• Dijon Mustard(1 tbsp)
• Dried Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Quinoa}. Halve and slice the {Zucchini}, cut the {Bell pepper} into bite-size pieces, and cut the {Red Onion} into wedges. Halve the {Cherry Tomatoes}, finely chop the {Fresh parsley}, and grate or finely chop the {Garlic}.

   ~15 min

2. 2

   Preheat the oven to 220°C. Toss the {Zucchini}, {Bell pepper}, {Red Onion}, and {Cherry Tomatoes} with {Olive oil}, {Salt}, and {Black pepper} on a large tray. Roast until tender and golden at the edges, 25 minutes.

   ~25 min

3. 3

   Meanwhile, add the {Quinoa} to a saucepan with 450ml water. Bring to a boil, cover, then simmer for 15 minutes until tender. Rest off the heat for 5 minutes, then fluff.

   ~20 min

4. 4

   Whisk the chopped {Fresh parsley}, {Garlic}, juice of the {Lemon}, {Dijon Mustard}, {Dried Oregano}, and 2 tbsp of the {Olive oil} in a large bowl.

5. 5

   Add the warm quinoa and roasted vegetables to the dressing and toss well. Crumble over the {Feta}, gently fold once or twice, and serve in bowls with any extra lemon squeezed over the top.