Feta Roasted Vegetables
Toasted Pine Nut Quinoa Pilaf
Ingredients
- 3 yellow squash, cut into spears
- 2 red bell peppers, cut into 1½-inch pieces
- 1 red onion, cut into wedges
- 6 Tbsp olive oil vinaigrette, divided
- 2 tsp Greek seasoning
- 2 (10-oz) pkg asparagus spears
- ¾ cup crumbled feta cheese
Instructions
- Preheat oven to 400°F. Toss together squash, bell peppers, onion, ¼ cup vinaigrette, and seasoning over a foil-lined large rimmed baking sheet; spread in a single layer.
- Roast 20 minutes or until vegetables are just tender. Meanwhile, toss together asparagus and remaining 2 Tbsp vinaigrette.
- Remove pan from oven; carefully add asparagus. Return to oven and roast 10 to 15 minutes or until vegetables are browned and tender.
- Sprinkle vegetables with cheese; let stand 2 minutes. Serve vegetables over quinoa.
Side Dish Ingredients
- 3 (8.5 oz) pouches microwavable quinoa-brown rice mix with garlic
- ¼ cup pine nuts
- ¼ cup coarsely chopped fresh parsley
Side Dish Instructions
- Prepare quinoa according to package directions.
- Meanwhile, sauté nuts in a nonstick skillet over medium heat 2 to 3 minutes or until lightly browned.
- Toss together quinoa, nuts, and parsley.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
179
|
251
|
430
|
| Fat (g) | 12 | 7 | 19 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 7 | 6 | 13 |
| Carb (g) | 12 | 41 | 53 |
| Fiber (g) | 4 | 3 | 7 |
| Sodium (mg) | 575 | 301 | 876 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
