Baked Feta with Roasted Vegetables and Lemon-Herb Quinoa

A vibrant and flavorful Mediterranean dinner featuring creamy baked feta, colorful roasted vegetables, and fluffy lemon-herb quinoa. This dish is packed with nutrients and is naturally vegetarian.

Prep Time

20 minutes

Total Time

55 minutes

Calories

535 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.63/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Comfort Food•Light & Fresh

Ingredients

Servings

8ozFeta Cheese(Block feta in brine, not crumbled)

£2.75

1pintCherry Tomatoes(Halved)

£2.20

1mediumRed Onion(Sliced)

£0.60

1mediumBell Pepper (any color)(Chopped)

£0.85

1mediumZucchini(Chopped)

£0.70

4tablespoonsOlive Oil(Extra virgin)

£0.40

1teaspoonDried Oregano

£0.10

0.5teaspoonDried Thyme

£0.05

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.03

1cupQuinoa(Rinsed)

£1.10

2cupsVegetable Broth(Low sodium)

£0.60

2tablespoonsLemon Juice(Freshly squeezed)

£0.20

0.3cupFresh Parsley(Chopped)

£0.45

2tablespoonsFresh Mint(Chopped)

£0.50

Total Cost

£10.54

£2.63 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large baking dish, toss the cherry tomatoes, red onion, bell pepper, and zucchini with 2 tablespoons of olive oil, oregano, thyme, salt, and pepper. Spread the vegetables in an even layer.
3.
Place the feta block in the center of the vegetables. Drizzle the remaining 1 tablespoon of olive oil over the feta.
4.
Bake for 30-35 minutes, or until the vegetables are tender and slightly caramelized, and the feta is softened and golden.
5.
While the vegetables are roasting, cook the quinoa. In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked through and the liquid is absorbed.
6.
Fluff the quinoa with a fork. Stir in the lemon juice, parsley, and mint.
7.
To serve, divide the lemon-herb quinoa among bowls. Top with the roasted vegetables and baked feta. You can gently crumble the feta or serve it in slices.

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My Notes

Nutrition Information

Nutrition per serving (350g)

535 kcal / 2238 kJ

Carbs

39g

15% of RDA

Fat

34g

49% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

11 g

12% of RDA

Sodium

870 mg

38% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

Add other vegetables you enjoy, such as eggplant or olives.

For extra flavor, add a pinch of red pepper flakes to the vegetables before roasting.

Serve with pita bread or crusty bread for dipping into the flavorful juices.

Leftovers can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Baking Dish

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Dessert

Greek Yogurt Panna Cotta with Fig and Balsamic Glaze

A light and refreshing dessert made with creamy Greek yogurt, topped with sweet and tangy fig and balsamic glaze.

25 minutes + 4 hours chilling

4 servings

Easy

"This dessert provides a refreshing and light finish to the meal, avoiding heavy sweetness after the savory main course. The creamy panna cotta, made with Greek yogurt, offers a subtle tang, while the fig and balsamic glaze add a touch of sweetness and complexity that complements the Mediterranean flavors and light/fresh mood."