An array of Mediterranean flavors and feta cheese are baked into this hearty quinoa casserole. It’s an easy to make vegetarian dinner and works as a main dish or a side. Healthy and fresh, with just the right about of indulgence from the feta cheese, this is a vegetarian recipe for everyone.
You may have noticed – and I’m sure I’ve said it before – but my default midweek dinner starts with pasta. Any time I can’t think what to make… my eyes just wander on up to the jars of pasta on the shelf. I can’t help myself!
So I bought myself this here skillet, which goes on the hob or in the oven. I felt like it was the sort of cookware that would inspire me to just throw together a bunch of yummy grains and veggies and cheese and whatever else I had to hand and bake it into a hearty casserole. It’s that kind of effortless cookware where everything always comes out delicious.
And so far, so good on that front!
It may have to do with my eternal stash of yummy ingredients that I buy but can’t ever seem to keep up with! This gives me an easy way to clean out the fridge.
So today’s quinoa bake combines a bunch of Mediterranean flavors. Roasted peppers and red onion, white beans, olives, lemon, basil… and melty feta cheese! Casserole style, with the texture and bulk of quinoa to fill you up, and the melty richness of feta cheese to make it really special.
I used to think I didn’t like quinoa. Despite it being a nutritional powerhouse, some quinoa recipes are a little too clean for me. The addition of all the flavors (especially the feta cheese) in this bake makes this dish truly exciting. This quinoa bake could cure the quinoa skeptic in your life too!
Roasted Vegetable & Feta Cheese Quinoa Bake
Yield 4-6 servings
An array of Mediterranean flavors and feta cheese are baked into this hearty quinoa casserole. It's an easy to make vegetarian dinner and works as a main dish or a side. Healthy and fresh, with just the right about of indulgence from the feta cheese, this is a vegetarian recipe for everyone.
- 2 red and/or yellow peppers, sliced
- 1 large red onion, sliced
- 1 and 1/2 cups (300g) quinoa (uncooked)
- 1 400g / 14oz can of cannelini beans (or other white beans)
- 1 cup of green olives
- Juice of 1 lemon
- A few handfuls of basil, torn
- 200g / 7oz feta cheese, chopped into small cubes
- Salt and pepper
- Olive oil
- Pre-heat the oven to 200C / 390F.
- Coat the bottom of a large skillet with olive oil. Add the onion and peppers, and mix to coat with the oil. Add salt and pepper to taste.
- Place in the oven for 25-30 minutes, until roasted.
- Meanwhile, cook the quinoa according to package instructions. (I used a rice cooker for maximum laziness!)
- Once the peppers and onion are roasted, remove from the oven and add the quinoa, cannelini beans, olives, lemon juice and torn basil. Grind in some extra salt and pepper if you like.
- Finally, add the cubed feta. You can either mix it through, add it on top, or a bit of both.
- Replace in the oven and bake for another 20 minutes, until the feta is warm and a little melty.
- Grill on high heat for a few minutes to brown the feta, if desired.
Amount Per Serving
% Daily Value
Total Fat 17 g
Saturated Fat 6.2 g
Sodium 492 mg
Total Carbohydrates 52.1 g
Protein 17.9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.