Quinoa dishes are my go to when I need a quick and easy vegan or vegetarian meal. They are easy to throw together- usually dump and stir- and packed with nutrition. They are also versatile and you can easily change up the veggies and seasonings to use up what you have on hand. I take a short cut to cook my quinoa and do it in the rice cooker using a 2:1 ratio of water to quinoa. This can be a vegetarian main dish or a side dish to accompany your favorite meat- it would be amazing with kebabs.
To make this #dinnerdoneby9am I fully prepare the dish in the morning without baking, refrigerate all day, then bake just prior to serving.
-juice and zest of 1 lemon
-4 Tbsp olive oil
-1 tsp salt
-1/2 tsp black pepper
-1/4 tsp red pepper flakes
-1 tsp dried dill
-1 tsp dried oregano
-4 cloves garlic, minced
-1 cup quinoa, cooked according to package directions
-1 (16 oz) pack frozen spinach thawed and moisture squeezed out using a kitchen towel
-1 cup grape or cherry tomatoes, halved
-1 cup chopped roasted red peppers and/ or artichoke hearts
-1 cup feta cheese
In a medium bowl, whisk together lemon juice and zest, olive oil, salt, pepper, red pepper flakes, dill, oregano and garlic. Stir in remaining ingredients. Spread into a medium sized greased baking dish. Top with an additional sprinkling of feta, if desired. Bake at 350 for 20-30 minutes. Cool 5 minutes and serve.
