Life is good when you have a vegetarian co-worker who likes to share her food! From the smashed avocado and chick peas in pita bread sandwiches to the Mediterranean flavors in this Roasted Veggie and Feta Cheese Quinoa Bake, everything she’s brought to work to share has been delicious!!
This recipe was adapted from The Happy Veggie Kitchen and works as a main dish or a side. Be sure to use an oven safe skillet so you can pop everything in the oven (and so you cut down on the number of dishes you have to do later.) And be sure to bring your leftovers for lunch tomorrow… with a little extra to share with your co-workers. They’ll appreciate it!
2 red and/or yellow peppers, diced
1 large red onion, diced
1 and 1/2 cups quinoa – cooked according to package instructions
1 14oz can of cannellini beans (or other white beans), rinsed and drained
1 cup of green olives (optional)
1 14oz can artichoke hearts, drained
Juice of 1 lemon
A few handfuls of basil, torn
7oz feta cheese, chopped into small cubes
Salt and pepper
Pre-heat the oven to 390F.
If your quinoa isn’t cooked yet, get it started. (Follow the package instructions.)
Coat the bottom of a large oven safe skillet with olive oil. Add the onion and peppers, and mix to coat with the oil. Add salt and pepper to taste.
Place in the oven for 25-30 minutes, until roasted.
Once the peppers and onion are roasted, remove from the oven and add the cooked quinoa, cannellini beans, olives, artichoke hearts, lemon juice and torn basil. Grind in some extra salt and pepper if you like.
Finally, add the cubed feta. You can either mix it through, add it on top, or a bit of both (we like a bit of both!).
Replace in the oven and bake for another 20 minutes, until the feta is warm and a little melty.
Broil on high heat for a few minutes to brown the feta, if desired.
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