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Here is a great recipe for Meat Free Monday! Roasted summer vegetables with protein packed quinoa, topped with salty, creamy feta and fresh parsley. It is simply summer in a bowl.
Despite what appears to be a long list of ingredients, this is actually a very easy, fuss free meal to put together. Chuck the veggies into the oven, cook up the quinoa, toss together and serve. Easy!
This is a brilliant vegetarian dish that will keep you feeling full and is packed with lots of healthy vitamins and minerals. Serve with a leafy green side salad and corn cobs for the ultimate Meatless Monday meal.
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Clean Eating Summer Roasted Veggie Quinoa
By Published:
- Yield: 4 Servings
This is a brilliant vegetarian dish that will keep you feeling full and is packed with lots of healthy vitamins and minerals. Serve with a leafy green side salad and corn cobs for the ultimate Meatless Monday meal.
Ingredients
- 1 Red Onion diced
- 1 Yellow Pepper diced
- 1 Courgette diced
- 200 grams Mushrooms diced
- 200 grams Cherry Tomatoes
- 100 grams Olives
- 4 Garlic Cloves bashed
- 1 Tablespoon Oil of choice I used olive oil
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1/8 tsp Fine Sea Salt
- 1 pinch Black Pepper
- 180 grams Quinoa
- 400 ml Stock
- 2 Tablespoons Feta Cheese
- 1 Tablespoon Fresh Parsley
Instructions
- Preheat the oven to 180*C.
- Place the diced veggies and garlic cloves and place on a baking tray. Drizzle with olive oil, oregano, basil and salt and pepper and toss to coat.
- Place the vegetables into the oven and roast for 25-30 minutes.
- During the last 15 minutes of cooking, place the quinoa into a saucepan and add the stock. Bring to the boil.
- Once bubbling, reduce the heat to low and simmer with the lid on for 10-12 minutes until all of the stock is combined.
- Once cooked, toss together the quinoa and the veggies and top with the feta cheese and the parsley.
- Serve with a large side salad and fresh corn cobs.
