Special Diet

Quinoa and Feta Salad with Roast Vegetables

cook 30 mins
Tags: Gluten free
  • 1 red pepper, deseeded and cut into chunks
  • 1 yellow pepper, deseeded and cut into chunks
  • 1 red onion, cut into wedges
  • 2 courgettes, sliced
  • 2 garlic cloves
  • 100 g (3½ oz) butternut squash, peeled and cut into chunks
  • 2 tablespoons olive oil
  • 200 g (7 oz) quinoa
  • 200 g (7 oz) feta cheese, crumbled
  • small handful of parsley, roughly chopped
  • salt and pepper
  • Place the peppers, onion, courgettes, garlic and squash in a roasting tin and toss with the oil. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 26–28 minutes.
  • Meanwhile, cook the quinoa in boiling water for 8–9 minutes, or according to the pack instructions. Drain and refresh under cold running water, then set aside.
  • Remove the vegetables from the oven. Remove the garlic cloves, squeeze out the flesh and return it to the vegetables. Season well with salt and pepper.
  • Stir the quinoa, feta and parsley into the vegetables and serve.
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