Roasted Vegetable & Feta Cheese Quinoa Bake
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.
Ingredients
- 2 red and/or yellow peppers, sliced
- 1 medium red onion, sliced
- 1.5 cups (300 g) quinoa , (uncooked)
- 1 can cannellini beans (or other white beans), drained and rinsed
- 1 cup (135 g) green olives
- Juice of 1 lemon
- A few handfuls of basil, torn
- 7 oz (200 g) feta cheese , chopped into small cubes
- Salt and pepper
- Olive oil
Instructions
- Pre-heat the oven to 200C / 390F.
- Coat the bottom of a large skillet or shallow casserole dish 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.
Calories: 427kcal, Carbohydrates: 52.1g, Protein: 17.9g, Fat: 17g, Saturated Fat: 6.2g, Cholesterol: 29.7mg, Sodium: 492mg, Fiber: 9.9g, Sugar: 5.7g
