Nutty quinoa with colourful vegetables, rosemary and feta — enjoy warm or prepare for tomorrow.
Nutrition figures are copied from the meal plan; it does not specify whether they refer to one serving or the whole recipe. They are unverified estimates, not values for calculating your intake.
Ingredients and Method
- Preparation
- 20 min
- Cooking / baking
- 55 min
- Total time
- 75 min
- Servings
- 4 servings
Ingredients
- 1 cup (170 g) uncooked quinoa
- 2 cups (480 ml) water for the quinoa
- 1 tbsp (10 g) olive oil
- 200 g carrots
- 1 small (60 g) onion
- Salt to taste
- 400 g courgettes
- 140 g drained sweetcorn
- 1–2 tsp dried rosemary
- 200 g firm feta
Method
- 1Bring quinoa and water to the boil in a covered pan. Simmer for 15–20 minutes until absorbed, then cool and fluff with a fork.
- 2Dice carrots, courgettes and feta and finely chop the onion.
- 3Heat olive oil and cook carrots covered for about 10 minutes. Add onion and salt, stirring occasionally.
- 4After another 10 minutes, add courgettes and rosemary and cook for 10 minutes.
- 5Add quinoa and sweetcorn and fry for 5 minutes.
- 6Fold in feta and serve.
Nutrition From the Meal Plan
| Nutrient | Amount |
|---|---|
| Energy | 380 kcal |
| Protein | 18 g |
| Fat | 14 g |
| Carbohydrates | 42 g |
| Fibre | 8 g |
| Sugar | 6 g |
Nutrition values are estimates from the original recipe. Check every ingredient if you have allergies or intolerances; oat flour is gluten-free only when certified as such.
This article is for general information and does not replace medical advice, diagnosis or treatment.
About the Author
Nadine SommerNadine Sommer supports women with insulin resistance and hormonal weight-loss barriers — with a holistic approach, without diet rules.
- Certified Health & Hormone Coach
- Studying Nutritional Science
- Supported Over 100 Women
Knowledge Is a Start. Your Journey Is Personal.
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