Roasted Vegetables & Feta Cheese Quinoa Bake
A wholesome Mediterranean-inspired casserole with fluffy quinoa, caramelized vegetables, creamy feta, herbs, and a light lemon-garlic dressing.
⏳ Time
Prep: 15 minutes
Roasting: 25–30 minutes
Bake: 15 minutes
Total: 55–60 minutes
Ingredients
For the Roasted Vegetables
1 medium zucchini, diced
1 medium bell pepper (red or yellow), diced
1 small eggplant, diced
1 medium carrot, sliced
1 small red onion, sliced
2 tbsp olive oil
1 tsp dried oregano
½ tsp garlic powder
½ tsp salt, or to taste
¼ tsp black pepper
(Optional) ½ cup cherry tomatoes, whole)
For the Quinoa Base
1 cup quinoa, rinsed
2 cups vegetable broth (or water)
1 tbsp olive oil
½ tsp salt
Mix-ins & Topping
½ cup crumbled feta cheese
¼ cup fresh parsley, chopped
1 tbsp lemon juice
Zest of ½ lemon
1 tbsp olive oil
1 tsp dried basil or oregano
Instructions
1. Roast the Vegetables
1. Preheat oven to 220°C (425°F).
2. Add all chopped vegetables to a baking sheet.
3. Drizzle with olive oil, oregano, garlic powder, salt, and pepper.
4. Toss well and spread evenly.
5. Roast 25–30 minutes until vegetables are caramelized and tender.
2. Cook the Quinoa
1. Heat 1 tbsp olive oil in a pot.
2. Add rinsed quinoa and toast for 1 minute.
3. Pour in vegetable broth + salt.
4. Bring to a boil, then cover and simmer 15 minutes.
5. Turn off heat and let sit 5 minutes, then fluff with a fork.
3. Make the Herb Lemon Dressing
Whisk together:
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Lemon zest
- Dried basil or oregano
4. Assemble the Bake
1. Lower oven to 180°C (350°F).
2. In a baking dish:
- Spread cooked quinoa
- Add roasted vegetables
- Pour the lemon-herb dressing
- Sprinkle parsley
- Mix lightly
3. Top generously with crumbled feta cheese.
5. Bake
Bake uncovered for 12–15 minutes until the feta is slightly golden at the edges.
Serve With
Greek yogurt or tzatziki
Light cucumber salad
Warm pita bread
Lemon wedges
Chef Notes & Tips
Add chickpeas for extra protein.
Add spinach or kale before baking for more greens.
For richer flavor, roast veggies with a little balsamic vinegar.
Use halloumi instead of feta if you prefer a firmer cheese.
Make it non-spicy (already mild—perfect for you!).
❓ Frequently asked questions FAQ
Can I make this ahead?
Yes! It stores 4 days in the fridge and reheats beautifully.
Can I freeze it?
Yes — freeze in portions and reheat in the oven or microwave.
Can I make it dairy-free?
Just skip feta or use vegan feta.
Nutrition information
Calories: 360–390
Protein: 12–14g
Carbs: 48–50g
Fat: 14–16g
Fiber: 7–9g