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

Megan's Roasted Parmesan Asparagus with Lemon and Garlic

Toss 1 bunch of asparagus with olive oil, a couple of dashes of a quality hot sauce, fresh lemon juice, 2 minced garlic cloves (or more if you're loco for garlic like me) and salt pepper.  Let the flavours absorb for 15 minutes or so. 

Preheat the oven to 425. Lay the asparagus in a single layer on a baking sheet, making sure to pour some of the marinade over top. Not too much, you'll end up with an oily mess. 

Roast for 12-14 minutes, topping with freshly grated parmesean cheese about half way through. Keep an eye on it, it can crisp up on you pretty quickly.

Remove from oven and squeeze some more fresh lemon juice over top. Enjoy!