3 tbsp olive oil
1 heritage carrots
2 pepper, red, yellow or mixture, deseeded and cut into chunky long wedges
200g baby zucchini, halved lengthways
1 tbsp garlic infused oil
zest and juice 1 lemon
pinch of sugar
small pack flat-leaf parsley, roughly chopped
200g pack feta cheese
Cook the quinoa following pack instructions, then drain really well and set aside.
Meanwhile heat oven to 200C/180C fan/gas 6. Toss the carrots and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins.
Toss the zucchini and garlic infused oil with the rest of the veg and roast for another 15 mins.
Stir in the remaining oil, lemon juice and zest and season with sugar to taste.
Drizzle over the quinoa and toss together with the roasted vegetables and parsley.
Crumble over the feta, toss gently again and serve.
Recipe adapted from: Good Food