Best 3 Quinoa With Roasted Veggies And Feta Recipes
Unleash a symphony of flavors with Quinoa with Roasted Veggies and Feta, a delectable dish that combines the goodness of protein-packed quinoa, vibrant roasted vegetables, and tangy feta cheese. Immerse yourself in a culinary journey where every bite bursts with a delightful balance of textures and flavors. This recipe offers a versatile base that allows for endless variations, catering to diverse dietary preferences and taste buds. Explore the culinary wonders of Roasted Butternut Squash and Quinoa Salad, a vibrant medley of sweet butternut squash, hearty quinoa, and a zesty dressing. Embark on a taste adventure with Mexican Quinoa Salad, a fiesta of flavors featuring quinoa, black beans, corn, and a tangy dressing. Discover the Mediterranean allure of Quinoa Salad with Feta and Olives, a harmonious blend of quinoa, feta, olives, and a refreshing dressing. With each recipe, you'll embark on a culinary odyssey, relishing the perfect union of flavors and textures.
Here are our top 3 tried and tested recipes!
QUINOA WITH ROASTED VEGETABLES
Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.
Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
QUINOA & FETA SALAD WITH ROASTED VEGETABLES
Quinoa is a fine, protein-packed grain that helps to keep you satisfied until your next meal, making this veggie salad a great lunchbox filler
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Cook the quinoa following pack instructions, then drain really well and set aside.
- Meanwhile heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins.
- Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
- Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.
Nutrition Facts : Calories 404 calories, Fat 21.4 grams fat, SaturatedFat 8.4 grams saturated fat, Carbohydrate 35.3 grams carbohydrates, Sugar 11.2 grams sugar, Fiber 2.6 grams fiber, Protein 17.3 grams protein, Sodium 1.9 milligram of sodium
QUINOA-STUFFED PEPPERS WITH ROAST TOMATOES & FETA
Providing an impressive 4 of your 5-a-day, along with calcium, vitamin C and iron, this delicious veggie dinner is easy to make and full of flavour
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 14
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the quinoa into a small pan, pour in 400ml water, then stir in the tomato purée, garlic and bouillon powder. Cook, covered, over a low heat for 20 mins before adding the chickpeas, spinach and basil, then cook for a further 5 mins. Leave to stand for 5 mins, so all the liquid is absorbed.
- Meanwhile, rub the peppers with a little oil and place, cut-side down, on a baking tray. Roast for 10 mins, add the cherry tomatoes, then roast for 10 mins more.
- Stir the tomatoes, feta and pumpkin seeds into the quinoa, spoon into the pepper halves and serve with the rocket, tossed with the oil and balsamic vinegar.
Nutrition Facts : Calories 462 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 11 grams sugar, Fiber 48 grams fiber, Protein 22 grams protein, Sodium 1.4 milligram of sodium
Tips:
- Choose fresh, vibrant vegetables: The quality of your vegetables will greatly impact the flavor of your dish. Choose vegetables that are in season and at their peak of ripeness for the best flavor and texture.
- Roast the vegetables to perfection: Roasting brings out the natural sweetness and flavor of vegetables. Toss them in a little olive oil, salt, and pepper, then roast at a high temperature until they are tender and slightly caramelized.
- Use a good quality feta cheese: Feta cheese adds a salty, tangy flavor to the dish. Choose a feta cheese that is made from sheep's milk or a blend of sheep's and goat's milk for the best flavor.
- Cook the quinoa perfectly: Quinoa is a healthy and versatile grain that is a great addition to this dish. Cook the quinoa according to the package directions for the best results.
- Serve the dish warm: This dish is best served warm, when the vegetables are still slightly crispy and the feta cheese is melted and gooey.
Conclusion:
This quinoa with roasted veggies and feta is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own preferences. Add more vegetables, change up the herbs, or use a different type of cheese. The possibilities are endless!
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