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🥗 Provencal Vegetable Bowl with Feta & Quinoa

480 kcal · 35 min · 4 servings

Ingredients

• 200 g Quinoa (raw)
• 150 g Zucchini
• 150 g Common Eggplant
• 100 g Yellow Bell Pepper
• 100 g Onion
• 30 ml Olive Oil
• 150 g Feta Cheese
• 30 g Tomato Paste
• 10 g Herbes de Provence (dried)
• 5 g Salt
• 2 g Black Pepper

Instructions

1. 1. Rinse the quinoa under cold water in a fine mesh sieve.
2. 2. Cook the quinoa in salted water for 15 minutes until tender, then drain.
3. 3. Wash, dry, and cut the zucchini, eggplant, and bell pepper into equal cubes of about 2 cm.
4. 4. Finely dice the onion.
5. 5. Heat the olive oil in a large pan and sauté the onion for 3 minutes until translucent.
6. 6. Add the tomato paste and stir for 1 minute.
7. 7. Add the vegetables to the pan and season with salt and pepper.
8. 8. Fry the vegetables over medium heat for 15 minutes until tender but firm.
9. 9. Sprinkle the herbs over the vegetables and mix briefly.
10. 10. Fry the feta in a separate small pan until golden brown on each side for 2 minutes.
11. 11. Serve the quinoa in four bowls, top with the vegetables and crown with the feta.

Nutrition per serving

• kcal: 480
• Protein: 22 g · Fett/Fat: 16 g · Carbs: 62 g