Roasted Red Pepper and Feta Quinoa with Olives and a hint of Thyme
This is a vibrant and flavorful quinoa dish that is perfect for a light lunch or dinner. The roasted red peppers add a smoky sweetness, while the feta cheese provides a tangy contrast. The olives and thyme add a touch of brininess and freshness, respectively. This dish is easy to make and can be tailored to your own preferences. For example, you can use different types of quinoa, such as black quinoa or tri-color quinoa. You can also add other vegetables, such as zucchini or corn. And, if you don't have roasted red peppers on hand, you can simply use fresh red bell peppers.
This recipe is inspired by a dish that I had at a restaurant in Greece. I was so impressed by the flavors that I knew I had to recreate it at home. After some experimentation, I came up with this recipe, which I think is even better than the original. I love how theRoasted Red Pepper and Feta Quinoa with Olives and a hint of Thyme, is so versatile and easy to make. It's a great way to use up leftover roasted red peppers, and it's also a great dish to take to potlucks or picnics. I hope you enjoy it as much as I do!
Roasted Red Pepper and Feta Quinoa with Olives and a hint of Thyme Roasted Red Pepper and Feta Quinoa with Olives and a hint of Thyme Roasted Red Pepper and Feta Quinoa with Olives and a hint of Thyme Roasted Red Pepper and Feta Quinoa with Olives and a hint of Thyme
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 red bell pepper, roasted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped kalamata olives
  • 1 tablespoon chopped fresh thyme
  • Salt and pepper to taste
Instructions
  1. Rinse quinoa in a fine-mesh sieve.
  2. In a medium saucepan, combine quinoa and vegetable broth.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid has been absorbed.
  4. While the quinoa is cooking, roast the red bell pepper by tossing it with olive oil and salt and roasting it in a 400°F oven for 20-25 minutes, or until it is tender and slightly charred.
  5. Once the quinoa is cooked, fluff it with a fork.
  6. Add the roasted red peppers, feta cheese, olives, thyme, salt, and pepper to the quinoa and stir to combine.
  7. Serve immediately.
Why It Works
  • The roasting of the red peppers intensifies their sweetness and flavor.
  • The feta cheese provides a tangy contrast to the sweetness of the peppers.
  • The olives add a touch of brininess that balances out the other flavors.
  • The thyme adds a touch of freshness and complexity to the dish.