Tri Colored quinoa is cooked in vegetable broth. Zucchini and Red pepper are tossed in olive oil, oregano and garlic and roasted until caramelized. A salad of red onion, tomatoes, cucumber, fresh oregano, red wine vinegar, a squeeze of fresh lemon and olive oil are combined to add a freshness. The bowl is sprinkled with feta cheese to add a tangy, salty finish.
To serve, reheat the quinoa and zucchini/peppers. layer in a bowl and add a generous serving of the marinated salad. Top with Feta cheese and enjoy!