Roasted vegetable quinoa salad with feta
A lunch for one: 510 kcal with 18 g of protein, 53 g of carbs and 27 g of fat, ready in 35 min.
- 35 min
- Lunch · 1 serving
- Mediterranean
- 510 kcal
Nutrition per serving
510 kcalEnergy: 14% protein, 40% carbs, 46% fat
- 18 gProtein
- 53 gCarbs
- 27 gFat
Fiber 10 gSugar 14 gSodium 700 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
Contains: Dairy
Ingredients
For one serving.
- Quinoa, dry50 g
- Zucchini½ (120 g)
- Red bell pepper1 (100 g)
- Red onion½ (50 g)
- Cherry tomatoes80 g
- Olive oil1 tbsp
- Feta40 g
- Lemon juice1 tbsp
- Oregano½ tsp
- Rocket20 g
Method
- Heat the oven to 220°C. Toss the chopped zucchini, pepper, onion and tomatoes with most of the oil and roast for 25 minutes.
- Meanwhile simmer the rinsed quinoa in 100 ml water for 12 minutes and leave it covered off the heat for 5 minutes.
- Whisk the rest of the oil with the lemon juice, oregano and salt.
- Toss the quinoa with the vegetables, rocket and dressing and crumble the feta over.
Make ahead
Roast the vegetables and cook the quinoa up to 3 days ahead; add the rocket and feta when serving.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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