Ingredients:

  • 1 cup (185g) Quinoa (white or tri-colour), rinsed well
  • 1 ¾ cups (415ml) Vegetable broth (or water)
  • ½ teaspoon Salt
  • 1 pint Cherry or grape tomatoes, halved
  • 1 medium Red onion, cut into thick wedges
  • 1 (14 oz) can Artichoke hearts, drained and roughly chopped
  • 7 oz (200g) Block of Feta Cheese, whole block, drained
  • 3 tablespoons Extra Virgin Olive Oil (for roasting)
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Black Pepper, freshly ground
  • ¼ cup Fresh Parsley, finely chopped
  • 2 tablespoons Fresh Dill, finely chopped
  • 1 teaspoon Lemon Zest
  • 3 tablespoons Fresh Lemon Juice
  • 4 tablespoons High quality Extra Virgin Olive Oil (for dressing)
  • 2 cloves Garlic, minced finely

Instructions:

  1. Thoroughly rinse quinoa in a fine-mesh sieve until water runs clear to prevent bitterness.
  2. Combine rinsed quinoa, vegetable broth, and salt in a medium saucepan. Bring to a boil, then immediately reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  3. Preheat oven to 400°F (200°C). On a large rimmed baking sheet, toss tomatoes, red onion, and artichoke hearts with 3 Tbsp olive oil, oregano, and black pepper.
  4. Place the drained block of feta in a small ramekin. Drizzle lightly with oil and dust with a pinch of oregano. Place the ramekin and the baking sheet of vegetables onto the middle oven rack. Roast for 25–30 minutes, until vegetables are softened and the feta is warm and lightly browned.
  5. While everything roasts, whisk together all dressing ingredients (parsley, dill, zest, juice, 4 Tbsp olive oil, minced garlic) in a small bowl. Season with a pinch of salt and pepper.
  6. In a large mixing bowl, combine the fluffed, warm quinoa and the roasted vegetables. Drizzle generously with about two-thirds of the lemon-herb dressing and toss gently.
  7. Divide the dressed quinoa and vegetables among serving bowls. Top each portion with several chunks of the warm, roasted feta. Drizzle any remaining feta pan juices and extra dressing over the top. Serve immediately.