This recipe is designed to closely recreate the colorful roasted-vegetable quinoa bowl in your photo: caramelized zucchini/courgette, peppers, cherry tomatoes, red onion, herbs, feta, toasted nuts and seeds over fluffy quinoa, finished with a bright lemon-garlic dressing.
The combination is very similar in technique to classic roasted-vegetable quinoa-and-feta salads, where the vegetables are roasted until browned and the quinoa is dressed with lemon and herbs.
G
Good Food
+1
Serves: 4 generous portions
Prep: 20 minutes
Roasting: 30–35 minutes
Total: about 50–55 minutes
Style: Vegetarian, naturally gluten-free
Difficulty: Easy–moderate
Ingredients
For the quinoa
1 cup (170–185 g) quinoa, white, red or tri-color
1¾ cups (420 ml) water or vegetable stock
½ tsp salt
1 tbsp olive oil
Roasted vegetables
Use a mixture so you get the same variety of colors and textures seen in the picture:
1 large zucchini/courgette, sliced into thick half-moons
1 red bell pepper, cut into strips
1 yellow/orange bell pepper, cut into chunks
250 g cherry tomatoes
1 small red onion, cut into wedges
1 small eggplant/aubergine, cut into chunks
3–4 garlic cloves, left whole and lightly crushed
3 tbsp extra-virgin olive oil
1 tsp smoked paprika
½ tsp ground cumin
½ tsp chili flakes, optional
½ tsp dried oregano
¾ tsp salt
½ tsp freshly ground black pepper
For the nuts & seeds
⅓ cup (40–45 g) hazelnuts, roughly chopped
2 tbsp pumpkin seeds
1 tbsp sunflower seeds
1 tbsp sesame seeds
Nut-free option: replace the hazelnuts with an additional ¼ cup pumpkin or sunflower seeds.
The nut/seed combination is particularly useful here because it gives the soft roasted vegetables and quinoa a crunchy contrast. Toasted pine nuts or flaked almonds are also commonly used with quinoa-and-feta salads.
G
Good Food
Feta & herbs
120–150 g feta cheese, crumbled
½ cup fresh parsley, chopped
¼ cup fresh mint, chopped
2 tbsp fresh coriander/cilantro, chopped
A little extra parsley or coriander for finishing
Lemon-Garlic Dressing
Mix:
4 tbsp extra-virgin olive oil
Juice of 1 large lemon
1 tsp lemon zest
1 tbsp red wine vinegar
1 tsp honey or maple syrup
1 small garlic clove, finely grated
½ tsp Dijon mustard
½ tsp cumin
¼ tsp chili flakes
½ tsp salt
¼ tsp black pepper
For a more Middle-Eastern flavor, add ½ tsp za’atar.
Step-by-Step Method
1. Rinse the quinoa
Put the quinoa into a fine sieve and rinse thoroughly under cold running water for about 30 seconds.
This removes surface saponins that can make quinoa taste bitter.
Add:
rinsed quinoa
1¾ cups water/stock
½ tsp salt
to a saucepan.
Bring to a boil, then reduce to a low simmer.
Cover and cook for approximately 15 minutes, or until the liquid is absorbed.
Turn off the heat and leave covered for another 5 minutes.
Fluff with a fork.
This general rinse–simmer–rest method is also recommended for basic quinoa preparation.
G
Good Food
Important: Don’t stir the quinoa constantly while cooking. You want separate, fluffy grains rather than a mushy texture.
2. Prepare the vegetables
Heat your oven to:
220°C conventional / 200°C fan / 425°F
Line a large roasting tray with parchment if desired.
Add:
zucchini
peppers
tomatoes
red onion
eggplant
garlic
Drizzle with olive oil.
Sprinkle over:
smoked paprika
cumin
oregano
chili flakes
salt
black pepper
Toss thoroughly.
Don’t overcrowd the tray.
This is important.
If the vegetables are packed tightly, they’ll release water and steam instead of roast.
Use two trays if necessary.
3. Roast
Roast for approximately 25–30 minutes.
After about 15 minutes, turn the vegetables with a spatula.
Continue roasting until:
zucchini has browned edges
peppers are charred in places
tomatoes are blistered
onion has caramelized
eggplant is soft and golden
For the intensely roasted appearance in your photo, give them another 3–5 minutes under the grill/broiler at the end.
Watch carefully because the herbs and garlic can burn.
4. Toast the nuts and seeds
While the vegetables roast, place the hazelnuts, pumpkin seeds, sunflower seeds and sesame seeds in a dry frying pan.
Toast over medium-low heat for approximately 3–5 minutes.
Shake the pan frequently.
Remove immediately when fragrant and golden.
Don’t walk away.
Nuts can go from perfectly toasted to burnt very quickly.
Allow them to cool slightly, then roughly chop the hazelnuts.
5. Make the dressing
Whisk everything together:
olive oil + lemon juice + zest + vinegar + honey/maple + garlic + mustard + cumin + chili + salt + pepper.
Taste.
You want it to be:
bright
lemony
slightly salty
mildly sweet
garlicky
slightly spicy
If it tastes too sharp, add another teaspoon of olive oil or honey.
If it tastes flat, add more lemon and salt.
6. Dress the quinoa
Put the warm quinoa into a large bowl.
Add approximately ⅓ of the dressing.
Fluff and toss gently.
Adding dressing while the quinoa is still warm allows it to absorb the flavors.
7. Build the salad
Spread the quinoa onto a large serving platter.
Arrange the roasted vegetables over it rather than mixing everything aggressively.
This gives you the layered appearance of the dish in your photograph.
Add:
crumbled feta
toasted hazelnuts
pumpkin seeds
sunflower seeds
sesame seeds
parsley
mint
coriander
Drizzle with the remaining dressing.
Finish with:
a little olive oil
lemon zest
chili flakes
freshly cracked black pepper
The finishing touch
For the glossy, restaurant-style appearance in the photograph, drizzle a small amount of dressing over the vegetables immediately before serving, rather than mixing all of it into the quinoa.
Then scatter the feta and nuts over the top.
That keeps the:
crispy + creamy + juicy + crunchy contrast.
Nut Information & Allergens
Contains nuts
The version above contains:
Hazelnuts — tree nut
It also contains seeds, but seeds are not botanically the same as tree nuts.
Potentially relevant allergens:
Ingredient Allergen consideration
Hazelnuts Tree nut
Feta Milk/dairy
Pumpkin seeds Seed; not a tree nut
Sunflower seeds Seed; not a tree nut
Sesame Sesame allergen in many jurisdictions
Quinoa Naturally gluten-free
Vegetables Generally no major allergen
Olive oil Generally no major allergen
Important allergy note
If cooking for someone with a tree-nut allergy, don’t simply remove the hazelnuts from the recipe if cross-contact is a concern.
Use a properly nut-free alternative and check packaging for statements such as “may contain nuts”.
Good replacements for the hazelnuts include:
pumpkin seeds
sunflower seeds
toasted chickpeas
crispy quinoa
toasted breadcrumbs if gluten is acceptable
A quinoa salad can remain completely nut-free; quinoa itself is naturally gluten-free and nut-free.
G
Good Food
Can I Make It Without Feta?
Absolutely.
For a vegan version, replace feta with:
vegan feta
avocado
hummus
white beans
crispy chickpeas
If using avocado, add it just before serving.
Make It More Like the Photograph
For a particularly vibrant version, use:
red + yellow + orange peppers + cherry tomatoes + zucchini + eggplant + red onion.
For more heat:
½–1 tsp chili flakes
½ tsp Aleppo pepper
a drizzle of chili oil
For a Middle-Eastern direction:
za’atar
cumin
coriander
mint
parsley
toasted pistachios
pomegranate seeds
Pomegranate and toasted nuts work especially well with quinoa, feta and herbs.
G
Good Food
FAQ / Q&A
Q: Can I prepare this ahead of time?
Yes. Cook the quinoa and roast the vegetables up to about a day ahead.
Store them separately in the refrigerator.
Keep the nuts/seeds separately so they stay crunchy.
Combine shortly before serving.
Q: Can I eat it cold?
Yes.
It’s excellent at room temperature or chilled.
For the best texture, however, let refrigerated vegetables come toward room temperature before serving.
Q: Why is my quinoa mushy?
Usually one of three things: Make It More Like the Photograph
For more heat:
½–1 tsp chili flakes
½ tsp Aleppo pepper
a drizzle of chili oil
For a Middle-Eastern direction:
za’atar
cumin
coriander
mint
parsley
toasted pistachios
pomegranate seeds
FAQ / Q&A
Q: Can I prepare this ahead of time?
Q: Can I eat it cold?
Yes.
Too much water.
Overcooking.
Not allowing excess steam to escape.
Use approximately 1 part quinoa to 2 parts water as a reliable starting point, then rest covered and fluff.
G
Good Food
Q: Why aren’t my vegetables caramelizing?
The most common causes are:
tray is overcrowded
vegetables are too wet
oven isn’t hot enough
too much oil
vegetables aren’t cut consistently
Use a large tray and leave space between pieces.
Q: Can I use frozen vegetables?
Yes, although fresh vegetables generally give better roasting and caramelization.
If using frozen vegetables, roast them from frozen and avoid overcrowding the tray.
Q: Can I substitute couscous for quinoa?
Yes.
Couscous makes the dish quicker, but quinoa gives it more protein and a nuttier texture. Toasted pine nuts are also a good addition to a couscous version.
G
Good Food
Q: Can I add chicken?
Definitely.
Add sliced grilled chicken breast or thighs.
A lemon-garlic grilled chicken would work particularly well with the roasted vegetables and feta.
Q: Can I add chickpeas?
Yes—and I highly recommend it.
Add about 1½ cups cooked chickpeas to the roasting tray during the final 15–20 minutes.
They become slightly crisp and turn this from a side dish into a more substantial meal.
Q: What other nuts can I use?
Excellent substitutions include:
Pistachios – bright and Middle-Eastern inspired
Walnuts – earthy and robust
Almonds – crunchy and slightly sweet
Pine nuts – delicate and buttery
Pecans – sweeter and richer
If allergy safety matters, use seeds instead and avoid assuming another tree nut is safe.
Q: Is this gluten-free?
The core ingredients are naturally gluten-free, including quinoa, vegetables, nuts, seeds and feta. However, packaged seasonings, stock, dressings and other processed ingredients should be checked for cross-contact if you’re cooking for someone with celiac disease or a severe gluten allergy. Quinoa itself is naturally gluten-free.
G
Good Food
Q: How long does it keep?
Store covered in the refrigerator for approximately 2–3 days.
Keep:
quinoa/vegetables together
dressing separately
nuts/seeds separately
fresh herbs separately if possible
If using frozen vegetables, roast them from frozen and avoid overcrowding the tray.
Q: Can I substitute couscous for quinoa?
Yes.
The nuts and seeds should be added immediately before eating.
Best Serving Formula
For the closest result to the photograph, layer it like this:
Quinoa → roasted vegetables → feta → toasted hazelnuts → pumpkin seeds → fresh herbs → lemon dressing → chili flakes → olive oil
Serve warm or at room temperature.
The key is not to turn it into a uniformly mixed salad—the contrasting layers, browned vegetables, creamy feta and crunchy nuts are what give the dish its dramatic appearance.