Recipes › Lunch

• Lunch
• 35 min
• Gluten-Free
• Pescatarian
• Vegetarian

Quinoa, roasted vegetable and feta salad

Roasted peppers, courgette and onion with quinoa, feta and rocket.

Calories

470

Protein

15 g

Carbs

48 g

Fat

26 g

Per serving. Makes 2 servings.

Ingredients

• 1 Red bell pepper
• 1 Courgette
• 1 Red onion
• 2 tbsp Olive oil
• 300 g Quinoa, cooked
• 80 g Feta cheese
• 40 g Rocket
• 1 tbsp Lemon juice

Contains: Milk. Always check the labels of what you buy.

Method

1. Heat the oven to 200°C (180°C fan).
2. Deseed the pepper and cut into chunks, cut the courgette into half-moons and the red onion into wedges.
3. Toss with half the oil on a baking tray and roast for 25 minutes, turning once, until soft and charred at the edges.
4. Tip the warm vegetables into a bowl with the quinoa and rocket. Add the remaining oil and the lemon juice and toss.
5. Crumble over the feta and serve warm or at room temperature.

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