Quinoa with Roasted Vegetables & Feta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 1/2 cups quinoa2 1/4 cups water1 small eggplant, cut in 3/4-inch dice1 red bell pepper, cut in 1-inch dice1 yellow or orange bell pepper, cut in 1-inch dice1 medium red onion, peeled and cut in 1-inch dice2 garlic cloves, minced1/3 cup good olive oil1 1/2 teaspoon kosher salt (3/4 teaspoon table salt)1/2 teaspoon freshly ground black pepper1/3 cup fresh lemon juice (1-2 lemons)Extra olive oil, to tasteSalt and pepper, to taste1/2 pound feta, cut 1/2-inch dice (about 1 1/2 cups – crumbled also works but not quite as pretty)15 fresh basil leaves, sliced thinly
Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 30-40 minutes, until browned, turning once with a spatula.
Meanwhile, rinse quinoa in a mesh colander for a two or three minutes under running water. Place drained quinoa in medium saucepan with 2 1/4 cups water. Bring to boil and turn to a very low simmer. Cook 15-20 minutes, until water is absorbed. Remove from heat and let sit for five minutes. Transfer to a large bowl.
Add the roasted vegetables to the quinoa, scraping all the liquid and seasonings from the roasting pan into the bowl. Add lemon juice and season to taste with salt, pepper and an extra drizzle of olive oil. Add feta and basil just before serving.
Serving Size: 10 servings
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 30-40 minutes, until browned, turning once with a spatula.
Meanwhile, rinse quinoa in a mesh colander for a two or three minutes under running water. Place drained quinoa in medium saucepan with 2 1/4 cups water. Bring to boil and turn to a very low simmer. Cook 15-20 minutes, until water is absorbed. Remove from heat and let sit for five minutes. Transfer to a large bowl.
Add the roasted vegetables to the quinoa, scraping all the liquid and seasonings from the roasting pan into the bowl. Add lemon juice and season to taste with salt, pepper and an extra drizzle of olive oil. Add feta and basil just before serving.
Serving Size: 10 servings
Nutritional Info Amount Per Serving
- Calories: 240.6
- Total Fat: 13.4 g
- Cholesterol: 13.4 mg
- Sodium: 526.1 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 3.9 g
- Protein: 6.8 g
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