Warm Quinoa and Roast Vegetable Salad with Feta

A flavorful and satisfying warm salad featuring fluffy quinoa, tender roasted broccoli, carrots, and bell peppers, topped with creamy feta cheese.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $4.02/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Vegetarian
• Gluten-Free
• High-Fiber

Tags

• healthy
• comfort food
• savory
• fresh
• roast
• bake

Ingredients

• 1 cup quinoa (rinsed)
• 2 cup water
• 2 cup broccoli florets
• 2 carrots (peeled and sliced diagonally)
• 1 red bell pepper (cored and chopped)
• 2 tablespoon olive oil (divided)
• 0.5 teaspoon salt (divided)
• 0.25 teaspoon black pepper (divided)
• 0.5 cup feta cheese (crumbled)
• 2 tablespoon red wine vinegar
• 1 tablespoon fresh thyme (chopped)

Instructions

1. Preheat oven to 400°F (200°C). In a small saucepan, combine rinsed quinoa and 2 cups water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy. Let stand, covered, for 5 minutes, then fluff with a fork.
2. While quinoa cooks, combine broccoli florets, carrots, and chopped red bell pepper on a large baking sheet. Drizzle with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss to coat.
3. Roast vegetables for 20-25 minutes, or until tender-crisp and slightly charred, stirring halfway through.
4. In a large bowl, combine the cooked quinoa and roasted vegetables. Add the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, red wine vinegar, and fresh thyme. Toss gently to combine.
5. Stir in the crumbled feta cheese.
6. Serve warm or at room temperature.

Notes

Leftovers are great for lunch the next day, hot or cold. You can easily adjust the amount of feta cheese to your preference.

Nutrition (per serving)

• Calories: 420
• Protein: 17.5 g
• Carbohydrates: 48.7 g
• Fat: 19.3 g
• Fiber: 9.8 g
• Sodium: 485 mg
• Saturated Fat: 5.8 g
• Sugar: 7.1 g
• Cholesterol: 20 mg