Quinoa with baked vegetables and feta cheese
4 servings
45 minutes
Quinoa with roasted vegetables and feta is an exquisite dish of Pan-Asian cuisine that combines lightness and rich flavor. The recipe's roots trace back to healthy eating traditions, where quinoa is valued for its nutrition and roasted vegetables for their natural sweetness and aroma. The tender quinoa grains absorb the flavors of aromatic herbs beautifully, while the roasted zucchini and sweet peppers add a textural play—from softness to a slight crunch. Feta adds a salty creaminess that highlights the freshness of the components. The dish is versatile—it can serve as a warm salad for a cozy dinner or a refreshing cold dish for a summer lunch. For the final touch, adding balsamic dressing can transform an ordinary meal into a gastronomic delight.
1
Rinse the grains thoroughly and add them to boiling salted water. Cover with a lid, reduce the heat to low, and let it cook for 15 minutes. The grains should absorb all the water.
- Quinoa: 0.5 glass
- Water: 1 glass
- Salt: to taste
2
Cut zucchini and sweet pepper into large pieces, generously salt, add olive oil and herbs, mix by hand, and place on a baking sheet lined with parchment paper. Put in an oven preheated to 190 degrees for 30 minutes.
- Zucchini: 2 pieces
- Fresh red pepper: 2 pieces
- Extra virgin olive oil: 1 tablespoon
- Provencal herbs: 1 teaspoon
3
Remove the vegetables from the oven and let them cool. For a warm salad, mix warm quinoa with the vegetables and sprinkle with fresh cheese. For a cold salad, cool all ingredients and mix before serving.
- Quinoa: 0.5 glass
- Zucchini: 2 pieces
- Fresh red pepper: 2 pieces
- Feta cheese: to taste
4
You can dress the salad with balsamic vinegar or any other oil-vinegar dressing.