This delicious and gluten-free roasted veggie salad with quinoa, red onions, yellow bell peppers and feta cheese is a perfect lunch option!
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 64 mins – easy
🍽 4 servings – 444 kcal per serving
|
Serving 262g |
Fat 24g |
Sat. fat 9g |
Sodium 759mg |
|
Carbs 43g |
Fibers 5g |
Sugars 4g |
Proteins 15g |
INGREDIENTS
- a quarter tsp black pepper
- half tsp salt
- 7 oz quinoa
- 3 tbsp olive oil
- 1 red onions
- 2 yellow bell peppers
- 7 oz baby zucchini
- 3 clove garlic
- 1 lemons
- 1 tsp granulated sugar
- 1.2 oz parsley
- 7 oz feta cheese
TOOLS
- 1 knife
- 1 fork
- 1 casserole pot
- 1 oven
- 1 roasting tray
- 1 squeezer
- 1 zester
- 1 colander
- 1 bowl
STEPS
Peel red onions then cut them. Deseed and cut yellow bell peppers. Cut baby zucchini lengthways in halves.
Zest lemons using a zester.
Squeeze zested lemons to get lemon juice.
Chop the parsley
Heat a casserole pot over medium heat, then put quinoa in the casserole pot and pour 2.1 cups of water. Cook for 15 minutes.
Drain the cooked quinoa in a colander.
Pre-heat the oven to 390°F
Put onion slices and bell pepper wedges in a roasting tray. Add 2 tbsp of olive oil and a quarter tsp of salt to the roasting tray. Mix together then put the roasting tray in the hot oven. Bake for 15 minutes, take out from the hot oven and add garlic as well as zucchini halves. Put it back in the hot oven for another 15 minutes
Heat off. Take out roasting tray from hot oven.
Peel the garlic.
Put peeled garlic in a bowl, add 1 tbsp of olive oil, a quarter tsp of salt and a quarter tsp of black pepper. Mash with fork. Add lemon juice, zest, feta cheese, drained quinoa and granulated sugar to the bowl and stir with fork. Mix with the roasted vegetables..
It’s ready to be served !
