Quinoa is a fine, protein-packed grain that helps to keep you satisfied until your next meal, making this veggie salad a great lunchbox filler
Prep:30 mins
Serves 4
200g quinoa3 tbsp olive oil1 red onion, peeled but left whole, then cut into 1cm thick round slices2 peppers, red, yellow or mixture, deseeded and cut into chunky long wedges200g baby courgette, halved lengthways3 garlic cloves, unpeeledzest and juice 1 lemonpinch of sugarsmall pack flat-leaf parsley, roughly chopped200g pack feta cheese
STEP 1Cook the quinoa following pack instructions, then drain really well and set aside.STEP 2Meanwhile heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins.STEP 3Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.STEP 4Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.
