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5 from 5 votes

Roasted feta and quinoa bowls

An easy, healthy vegetarian dinner bowl - roasted vegetable quinoa with a fresh homemade pesto, and roasted feta cheese! Crispy around the edges, soft and salty in the middle. Just beautiful.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main meals
Cuisine: Italian, Mediterranean
Servings: 2 bowls
Calories: 560kcal
Author: Becca Heyes


  • 1 bell pepper, diced (I used yellow)
  • 1 red onion, sliced or diced
  • ~ 6 medium mushrooms, diced
  • 1 tbsp oil
  • ~ 6 cherry tomatoes, cut into quarters
  • 100 g (~ 3 1/2 oz) feta cheese, cut into two slabs
  • 125 g (~ 1/2 cup) quinoa
  • 1 small clove garlic, peeled
  • 1 tbsp pine nuts
  • Small handful fresh basil
  • 2 tbsp extra virgin olive oil
  • Salt
  • Black pepper


  • Toss the pepper, onion and mushrooms in a dash of oil, and lay in a single layer on a baking tray. Roast at 190°C (Gas Mark 5 / 375°F) for around 15 minutes, until slightly softened. Stir the vegetables, then add the cherry tomatoes. Top with the slabs of feta cheese, and return to the oven for a further 20 minutes or so. The feta should be slightly browned around the edges.
  • While the vegetables are roasting, boil the quinoa in plenty of water until it is soft and the spiral-shaped germ has detached - around 15-20 minutes. Drain, and set aside.
  • To make the homemade pesto dressing, add the garlic, pine nuts, basil and extra virgin olive oil to a mini food processor, and blitz thoroughly. Season generously with salt and pepper.
  • Remove the roasted feta from on top of the veggies, and add the roasted veg to the cooked quinoa, along with the pesto. Mix thoroughly. Serve topped with the roasted feta.


Serving: 1bowl | Calories: 560kcal | Carbohydrates: 43.4g | Protein: 17.2g | Fat: 37.4g | Saturated Fat: 10.9g | Cholesterol: 45mg | Sodium: 649mg | Potassium: 678mg | Fiber: 6.1g | Sugar: 9.4g | Calcium: 230mg | Iron: 4.9mg