Name: Roasted Vegetable and Feta Quinoa Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 1/2 cups quinoa (rinsed); 2 1/2 cups vegetable broth; 2 zucchini (diced); 1 eggplant (diced); 1 red bell pepper (diced); 1 yellow bell pepper (diced); 1 red onion (diced); 1 pint cherry tomatoes (halved); 1/4 cup extra virgin olive oil; 3 cloves garlic (minced); 2 tablespoons fresh oregano; 1 tablespoon fresh thyme; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 6 oz feta cheese (crumbled); 1/4 cup fresh parsley (chopped)

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Roasted Vegetable and Feta Quinoa Bake

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings

Ingredients

1 1/2 cups quinoa rinsed
2 1/2 cups vegetable broth
2 zucchini diced
1 eggplant diced
1 red bell pepper diced
1 yellow bell pepper diced
1 red onion diced
1 pint cherry tomatoes halved
1/4 cup extra virgin olive oil
3 cloves garlic minced
2 tablespoons fresh oregano
1 tablespoon fresh thyme
1/2 teaspoon sea salt
1/4 teaspoon black pepper
6 oz feta cheese crumbled
1/4 cup fresh parsley chopped

Instructions

Preheat the oven to 425°F and line a large sheet pan with parchment paper. Cook the quinoa according to package directions using vegetable broth instead of water. Fluff with a fork and set aside.
In a large bowl, toss the diced zucchini, eggplant, bell peppers, red onion, and cherry tomatoes with olive oil, garlic, oregano, thyme, salt, and pepper. Spread the vegetables on the sheet pan and roast for 20 minutes.
Remove the pan from the oven and stir the cooked quinoa into the roasted vegetables. Top with crumbled feta cheese and return to the oven for 10 minutes, until the cheese is slightly melted and golden.
Remove from the oven and sprinkle with fresh parsley. This hearty, nutritious meal provides complete proteins and showcases the vibrant flavors of Mediterranean vegetables.