Ingrediently
Mediterranean Veggie Bowl

Mediterranean Veggie Bowl

A vibrant, nutrient-packed bowl featuring fluffy quinoa, tender roasted Mediterranean vegetables, and salty crumbled feta cheese.

20 min

Cook time

2

Servings

Easy

Difficulty

~600

Calories

Nutrition (per serving)

600

Calories · kcal

24

Protein · g

51

Carbs · g

33

Fat · g

Ingredients

  • quinoa (dry) — 150g
  • aubergine, diced — 200g
  • courgette, sliced — 150g
  • feta cheese (full fat) — 100g
  • extra virgin olive oil — 30ml
  • red onion, sliced — 100g
  • fresh parsley, chopped — 10g

Method

  1. 1

    Preheat your oven to 200C/180C fan.

  2. 2

    Place the diced aubergine, courgette, and red onion onto a large baking tray. Drizzle with 20ml of olive oil, season with salt and pepper, and roast for 25 minutes until golden and tender.

  3. 3

    While the vegetables are roasting, rinse the quinoa under cold water. Place in a saucepan with 300ml water, bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the water is absorbed.

  4. 4

    Fluff the cooked quinoa with a fork and stir in the remaining 10ml of olive oil and fresh parsley.

  5. 5

    Divide the quinoa between two bowls and top with the roasted vegetables.

  6. 6

    Scatter the crumbled feta cheese over the top of each bowl before serving.

Allergens to check

Dairy

Why this works

The earthy, nutty flavour of the quinoa provides a robust base that perfectly balances the sweetness of roasted vegetables, while the saltiness of the feta cuts through the richness of the olive oil for a perfectly rounded meal.

Equipment

Large baking tray, Medium saucepan, Mixing bowl, Chef's knife

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