Name: Quinoa Veggie Bake (gluten free)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 2 bell pepper, sliced into strips; 1 red onion, thinly sliced into strips; 2 tbsp olive oil; 1 + 1/2 cups quinoa, rinsed; 3 cups low sodium vegetable broth; 2 large handfuls of baby spinach; 3 cloves of garlic, minced; 1 tsp Italian seasonings; 1/3 cup dry white wine; Salt + pepper, to taste; Pinch of red pepper flakes; 8 oz crumbled feta cheese

Description

Roasted veggie, quinoa, and feta bake! The perfect dinner, meal prep, or party staple!

Ingredients

Scale

2 bell pepper, sliced into strips
1 red onion, thinly sliced into strips
2 tbsp olive oil
1 + 1/2 cups quinoa, rinsed
3 cups low sodium vegetable broth
2 large handfuls of baby spinach
3 cloves of garlic, minced
1 tsp Italian seasonings
1/3 cup dry white wine
Salt + pepper, to taste
Pinch of red pepper flakes
8 oz crumbled feta cheese

Instructions

Preheat oven to 400°F.
In a 9″x13″ baking dish, toss the bell pepper and the onion with the olive oil and season with salt and pepper. Spread out evenly in the baking dish, then roast in the oven for 25-30 minutes.
While veggies are baking, cook your quinoa according to the directions on packaging. Use the veggie broth in place of the water to cook the quinoa.
Once the peppers and onions are roasted, remove from oven and stir in the baby spinach, garlic, Italian seasonings, and white wine. Add in the cooked quinoa, season well with salt and pepper and a dash of red pepper flakes, and stir until everything is well combined.
Top with the crumbled feta and bake for another 20 minutes. Broil for 3-5 minutes at the end until feta is slightly browned. Serve and enjoy; store leftovers in an airtight container in the refrigerator for up to 5 days.