Mediterranean Quinoa Bowl

Preheat the oven

Heat your oven to 220°C (200°C fan / gas mark 7) and line a large baking tray with parchment paper. A hot oven is key to getting nicely caramelised edges on the vegetables rather than steaming them.

Start the quinoa

Combine the rinsed quinoa with 400 ml of cold water and a generous pinch of salt in a medium saucepan. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 15 minutes until the water is fully absorbed. Remove from the heat and let it steam, covered, for 5 more minutes, then fluff with a fork.

Roast the vegetables

Spread the courgette, red onion, and red bell pepper on the prepared tray. Drizzle with 1½ tbsp of olive oil, season well with salt and pepper, and toss to coat. Roast for 20–25 minutes, turning once halfway through, until the edges are golden and slightly charred.

Assemble the bowls

Divide the fluffy quinoa among serving bowls and pile the roasted vegetables on top. Scatter over the crumbled feta, drizzle with the remaining olive oil, and finish with a squeeze of fresh lemon juice and a little zest for brightness. Serve warm or at room temperature.