Quinoa & roasted vegetables

📝 Ingredients

• 80 g quinoa
• 1 courgette, cut into half-moons
• 1 red pepper, cut into strips
• 1 small aubergine, cubed
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp paprika + ½ tsp cumin
• 50 g crumbled feta
• 1 lemon (juice)
• Mint or parsley leaves
• Salt, pepper, mild chili

🍴 Utensils

• Baking sheet
• Saucepan
• Large bowl

📖 Steps

1. Preheat the oven to 210 °C. Cut all the vegetables into even pieces — even sizes ensure even cooking.
2. Toss the vegetables with oil, paprika, cumin, salt and pepper. Spread in a single layer on the tray — never pile them up or the vegetables will steam instead of roasting.
3. Roast for 20–25 min, stirring once halfway through. The edges should be lightly caramelised.
4. Meanwhile, cook the rinsed quinoa in 1.5x its volume of salted water for 12 min. Fluff up with a fork.
5. Season the hot quinoa with lemon juice, salt and pepper. Mix.
6. In the large bowl, combine the quinoa and roasted vegetables. Add the crumbled feta.
7. Finish with the fresh herbs and a drizzle of olive oil. Serve warm or at room temperature.