Quinoa & Feta Salad with Roasted Vegetables

By Sarah Cook

Cooking time
Prep:30 mins
Cook:30 mins
Serves 4

Ingredients
200g quinoa
3 tbsp olive oil
1 red onion, peeled but left whole, then cut into 1cm thick round slices
2 peppers, red, yellow or mixture, deseeded and cut into chunky long wedges
200g baby courgettes, halved lengthways
3 garlic cloves, unpeeled
zest and juice 1 lemon
pinch of sugar
small pack flat-leaf parsley, roughly chopped
200g pack feta cheese
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Method
Cook the quinoa following pack instructions, then drain really well and set aside.
Meanwhile 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.
Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
Squeeze 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.

Recipe from bbcgoodfood.com, January 2012

Watermelon Feta & Basil Salad

• 3 cups cubed seedless watermelon
• 1 cup traditional Feta cheese crumbles
• 2 tablespoons fresh chopped basil

Simply mix all of the ingredients together et voila!  You have a fine summer salad that’s fresh, light, sweet and savory – all of the best flavors that summer has to offer.  

If you like a bit more finish to yours salads, you can top this off with a a dash of balsamic vinaigrette.  We prefer it undressed, but you might like a little more savory flavor on yours.  

One thing I do recommend is that you wait to mix this salad just prior to serving, as the watermelon tends to break down if done too far in advance.