healthy dinner bowl

An easy, healthy vegetarian dinner bowl - roasted vegetable quinoa with a fresh homemade pesto, and roasted feta cheese! Crispy around the edges, soft and salty in the middle. Just beautiful.

Roasted feta and quinoa bowls

bell pepper, (diced (I used yellow))

red onion, (sliced

~ 6 medium mushrooms, (diced)

tbsp oil

cherry

g (~ 3 1/2 oz) feta cheese, cut into two slabs

g (~ 1/2 cup) quinoa

garlic, (peeled)

pine nuts

basil

tbsp extra virgin olive oil

Salt

Black pepper

Toss the pepper, onion and mushrooms in a dash of oil, and lay in a single layer on a baking tray. Roast at 190°C (Gas Mark 5 / 375°F) for around 15 minutes, until slightly softened. Stir the vegetables, then add the cherry tomatoes. Top with the slabs of feta cheese, and return to the oven for a further 20 minutes or so. The feta should be slightly browned around the edges.

While the vegetables are roasting, boil the quinoa in plenty of water until it is soft and the spiral-shaped germ has detached - around 15-20 minutes. Drain, and set aside.

To make the homemade pesto dressing, add the garlic, pine nuts, basil and extra virgin olive oil to a mini food processor, and blitz thoroughly. Season generously with salt and pepper.

Remove the roasted feta from on top of the veggies, and add the roasted veg to the cooked quinoa, along with the pesto. Mix thoroughly. Serve topped with the roasted feta.

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The most viewed healthy dinner bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Roasted feta and quinoa bowls

The most viewed healthy dinner bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine