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Photo: Greg DuPree
Active Time:25 minsTotal Time:25 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsred-wine vinegar1tablespoonchopped fresh oregano1clovegarlic, minced¼teaspoonsalt¼cupextra-virgin olive oil, divided½teaspoonground pepper, divided2cupsmulticolored cherry tomatoes, halved1mediumred bell pepper, cut into 1-inch pieces1cupsliced red onion¼cuppitted Kalamata olives4cupscooked quinoa, cooled¾cupcrumbled feta cheese¼cuppine nuts, toastedChopped fresh basil for garnish
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsred-wine vinegar
1tablespoonchopped fresh oregano
1clovegarlic, minced
¼teaspoonsalt
¼cupextra-virgin olive oil, divided
½teaspoonground pepper, divided
2cupsmulticolored cherry tomatoes, halved
1mediumred bell pepper, cut into 1-inch pieces
1cupsliced red onion
¼cuppitted Kalamata olives
4cupscooked quinoa, cooled
¾cupcrumbled feta cheese
¼cuppine nuts, toasted
Chopped fresh basil for garnish
DirectionsPreheat oven to broil with rack about 6 inches from heat source. Whisk vinegar, oregano, garlic, salt, 3 tablespoons oil and 1/4 teaspoon pepper in a small bowl.Combine tomatoes, bell pepper, onion, olives and the remaining 1 tablespoon oil and 1/4 teaspoon pepper in a large bowl; toss well to coat. Spread in an even layer on a large rimmed baking sheet . Broil until the vegetables are lightly charred and tender, 8 to 10 minutes, stirring halfway through. Transfer the vegetables to a large bowl; discard the pan juices.Add quinoa, feta and pine nuts to the vegetables. Drizzle with the vinaigrette and toss gently to coat. Garnish with basil, if desired.Originally appeared: EatingWell.com, March 2021
Directions
Preheat oven to broil with rack about 6 inches from heat source. Whisk vinegar, oregano, garlic, salt, 3 tablespoons oil and 1/4 teaspoon pepper in a small bowl.Combine tomatoes, bell pepper, onion, olives and the remaining 1 tablespoon oil and 1/4 teaspoon pepper in a large bowl; toss well to coat. Spread in an even layer on a large rimmed baking sheet . Broil until the vegetables are lightly charred and tender, 8 to 10 minutes, stirring halfway through. Transfer the vegetables to a large bowl; discard the pan juices.Add quinoa, feta and pine nuts to the vegetables. Drizzle with the vinaigrette and toss gently to coat. Garnish with basil, if desired.
Preheat oven to broil with rack about 6 inches from heat source. Whisk vinegar, oregano, garlic, salt, 3 tablespoons oil and 1/4 teaspoon pepper in a small bowl.
Combine tomatoes, bell pepper, onion, olives and the remaining 1 tablespoon oil and 1/4 teaspoon pepper in a large bowl; toss well to coat. Spread in an even layer on a large rimmed baking sheet . Broil until the vegetables are lightly charred and tender, 8 to 10 minutes, stirring halfway through. Transfer the vegetables to a large bowl; discard the pan juices.
Add quinoa, feta and pine nuts to the vegetables. Drizzle with the vinaigrette and toss gently to coat. Garnish with basil, if desired.
Originally appeared: EatingWell.com, March 2021
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Nutrition Facts(per serving)359Calories21gFat34gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
