Roasted Vegetable Quinoa with Feta: An Easy, Healthy, and Delicious Superfood Recipe
Discover your new go-to healthy side dish or light main meal with this incredible **Pan-Roasted Vegetable Quinoa with Feta**. We first shared a sneak peek of this vibrant dish on Instagram stories, and the requests for the full recipe poured in! It’s not hard to see why this recipe has become such a favorite – it’s a brilliant blend of nutritious ingredients, bursting with flavor, and incredibly simple to prepare. Whether you’re a seasoned chef or just starting your culinary journey, this dish promises a delightful experience that caters to both your taste buds and your well-being. It’s perfect for busy weeknights, leisurely brunches, or as a colorful addition to any meal prep routine. Get ready to elevate your cooking with this versatile and deeply satisfying quinoa creation!
Why Quinoa is a Superfood You Need in Your Diet
At the heart of this recipe is quinoa, an ancient grain that has earned its reputation as a true “superfood.” If you’re looking for an ingredient that packs a punch nutritionally, quinoa is your answer. It’s a complete protein, meaning it contains all nine essential amino acids that our bodies cannot produce on their own – a rare find in plant-based foods! Beyond its impressive protein content, quinoa is also incredibly rich in fiber, which aids digestion, promotes satiety, and helps maintain healthy blood sugar levels. Furthermore, it’s loaded with essential vitamins and minerals, including a significant amount of B vitamins, iron, magnesium, and phosphorus, all crucial for energy production and overall bodily function. Its versatility in texture and ability to absorb flavors makes it an ideal canvas for a variety of dishes, including this delightful roasted vegetable creation.
Mastering Quinoa for Effortless Meal Prep
One of the best ways to incorporate quinoa into your diet is through strategic meal planning. I often prepare a large batch of quinoa at the beginning of the week, which then serves as a versatile base for multiple meals. Cooked quinoa stores exceptionally well in the refrigerator for up to 5 days and is also very freezer-friendly, making it a dream for batch cooking. I typically portion it out into individual servings – keeping what I plan to eat fresh during the week and freezing the rest for quick future meals. This practice not only saves time but also ensures you always have a healthy component ready to go. If you’re new to cooking quinoa or just looking for a refresher, be sure to click here for our comprehensive guide on how to perfectly cook quinoa every time.
When it comes to selecting quinoa, I have a personal preference for the tri-colored variety. Its vibrant hues not only make dishes more visually appealing but also offer a slightly richer, nuttier flavor profile compared to white quinoa. My go-to brand is Good & Gather Organic Rainbow Quinoa, which I conveniently purchase at Target. I’ve found their quality to be consistently excellent, it’s organic, and the price point is very reasonable, making it an accessible choice for a pantry staple. The combination of its superior taste, organic certification, and affordability makes it my top recommendation for this and other quinoa-based recipes.
How to Make Roasted Vegetable Quinoa with Feta: A Step-by-Step Guide
When I say this recipe is easy, I truly mean it. The beauty of this dish lies in its simplicity and the way a few fresh ingredients come together to create something truly spectacular. We’ll start by preparing our vegetables, then move on to the quick cooking process, and finally, bring it all together with the creamy tang of feta and fresh dill. Even if you’re short on time, this recipe ensures a delicious and wholesome meal is within reach.
Ingredient Spotlight & Preparation Tips
The foundation of our roasted vegetable quinoa starts with fresh, colorful produce. For this recipe, you’ll need one small zucchini, one medium red bell pepper, and about 1/2 cup of red onion. The key to even roasting and beautiful presentation is to slice these vegetables lengthwise into uniform strips. This allows them to cook at a similar rate and develop that desirable caramelized char. While the recipe assumes you have 1 1/2 cups of cooked quinoa ready, which typically comes from about 1/2 cup of uncooked quinoa, you can easily prepare it beforehand using our guide mentioned above. The remaining ingredients are simple yet essential for flavor: a small clove of garlic, minced for aromatic depth; creamy feta cheese, which adds a salty, tangy counterpoint; fresh dill, offering a herbaceous brightness; and, of course, salt and pepper to taste.
The Roasting and Assembly Process
The cooking process for this dish is straightforward and quick, designed to bring out the best in each ingredient. Begin by heating 1 tablespoon of extra virgin olive oil in a hot skillet. A well-heated skillet is crucial for achieving that perfect roast on your vegetables. Once hot, add the sliced zucchini, red bell pepper, and red onion. Season them with a pinch of salt. Sauté these vegetables intermittently, allowing them to sit untouched for short periods before stirring, for about 10 to 15 minutes. The goal here is not just to cook them through, but to let them truly roast, developing some delicious char marks that signify deep flavor and a tender-crisp texture. This charring is what makes the vegetables truly shine in this dish, adding a smoky sweetness that complements the quinoa beautifully.
Once your vegetables are beautifully roasted and tender, it’s time to infuse the dish with garlic. Add the minced garlic to the skillet and sauté for just about 1 minute. Be careful not to burn the garlic, as it can turn bitter quickly. Its brief sauté adds a fragrant punch without overpowering the other flavors. Immediately after the garlic becomes aromatic, add your pre-cooked quinoa to the skillet. Mix everything thoroughly, ensuring the quinoa is well-integrated with the roasted vegetables and garlic, absorbing all those wonderful flavors. As soon as everything is combined, quickly remove the skillet from the heat to prevent overcooking and transfer the mixture into a serving bowl.
Now for the finishing touches! Taste the dish and adjust the seasoning if needed, adding more salt and a generous grind of fresh black pepper. Take several fronds of fresh dill and gently tear or chop them, sprinkling them over the quinoa and vegetables. The fresh dill adds an aromatic, slightly anise-like note that pairs wonderfully with the robust flavors of the roasted vegetables and the briny feta. Finally, crumble about 1/2 cup of feta cheese generously over the top. The feta will slightly soften from the warmth of the quinoa, releasing its creamy, salty goodness into every bite. This dish is truly a symphony of textures and flavors.
This versatile dish can be served warm, allowing the feta to melt slightly and create a more integrated flavor, or at room temperature, which makes it an excellent choice for potlucks, picnics, or as part of a packed lunch. Its ability to shine in various temperatures also makes it an excellent candidate for your weekly meal planning. If you find yourself loving this quinoa dish, be sure to explore another one of our popular quinoa recipes: our Warm Quinoa with Roasted Asparagus and Peppers for another delightful combination.
We absolutely love seeing your culinary creations! If you’re inspired by this recipe and decide to make it, please make sure to mention us or tag us on Instagram. Your shares brighten our day! All content and photographs ©Claudia’s Table and claudiastable.com.
Roasted Vegetable Quinoa with Feta
Ana | Claudia’s Table
March 1, 2021
Pin Recipe
Equipment
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Large Skillet (or cast iron for best char)
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Mixing Bowl
Ingredients
- 1 1/2 cups Quinoa cooked (about 1/2 cup uncooked)
- 1 small Zucchini squash sliced into thin strips
- 1 medium Red Bell Pepper sliced into thin strips
- 1/2 cup Red Onion sliced into thin strips
- 1 tbsp Extra Virgin Olive Oil
- 1 small Garlic Clove minced
- 1/2 cup Feta Cheese crumbled
- Fresh Dill several fronds (leaves), chopped
- Salt to taste
- Black Pepper freshly ground, to taste
Instructions
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Begin by preparing your fresh vegetables: cut one small zucchini, one medium red bell pepper, and approximately 1/2 cup of red onion. Slice them lengthwise into thin, uniform strips for even cooking.
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Heat a large skillet over medium-high heat with 1 tablespoon of extra virgin olive oil until shimmering.
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Add the sliced zucchini, red pepper, and red onion to the hot skillet. Season lightly with salt. Sauté, stirring intermittently, for about 10 to 15 minutes, allowing the vegetables to roast and develop a slight char for enhanced flavor.
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Once the vegetables are tender and slightly charred, add the minced garlic and sauté for about 1 minute until fragrant. Immediately stir in the cooked quinoa, mixing thoroughly to combine all ingredients.
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Promptly remove the skillet from the heat to prevent overcooking the quinoa and transfer the mixture into a serving bowl.
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Check for seasoning; add additional salt and freshly ground black pepper to taste. Garnish with several fronds of chopped fresh dill and generously sprinkle with crumbled Feta cheese.
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Serve this delicious Roasted Vegetable Quinoa with Feta warm or at room temperature. Enjoy!
Notes
Variations: Feel free to experiment with other vegetables like cherry tomatoes, bell peppers of different colors, or even spinach added at the very end. A squeeze of fresh lemon juice just before serving can brighten the flavors even further. For a heartier meal, consider adding grilled chicken, chickpeas, or toasted nuts for extra protein and crunch.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It tastes fantastic cold, making it perfect for packed lunches.
Meal Prep Tip: Cooking a larger batch of quinoa at the start of the week and pre-chopping your vegetables will significantly cut down on prep time for this recipe, allowing you to quickly assemble a fresh meal any day.
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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