Mediterranean Roasted Veg & Feta Quinoa Salad

Low Fat

A 475-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 1 cup (185g) cooked quinoa
• 1 red bell pepper, deseeded and chopped into 1-inch pieces
• 1/2 zucchini, chopped into 1-inch pieces
• 1/2 red onion, cut into wedges
• 4 cherry tomatoes, halved
• 1/4 cup (25g) crumbled feta cheese
• 1 tbsp olive oil
• 1/2 lemon, juiced
• 1/4 tsp dried oregano
• Salt and freshly ground black pepper to taste

Instructions

1. Prep: Preheat your oven to 200°C (400°F).
2. On a baking tray, toss the red bell pepper, zucchini, and red onion with 1/2 tablespoon of olive oil, dried oregano, salt, and pepper. Roast for 15-20 minutes, or until tender and slightly charred.
3. While the vegetables are roasting, prepare the quinoa according to package instructions.
4. In a large bowl, combine the cooked quinoa, roasted vegetables, cherry tomatoes, and crumbled feta cheese.
5. In a small bowl, whisk together the remaining 1/2 tablespoon of olive oil and lemon juice. Pour over the salad and toss gently to combine.
6. Serve warm or chilled.