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Roasted Tomato & Zucchini Quinoa Bowl Ingredients
- 5 ounces sheep's milk feta cheese, chilled
- 1 lemon
- 3 leaves of kale
- 1 cup quinoa, dry
- ½ big zucchini, sliced horizontally into rounds (can substitute asparagus)
- 5 grape tomatoes, sliced in half lengthwise (I think I'd double this next time)
- olive oil
- sea salt and pepper
Begin by roasting the tomatoes and zucchini on a rimmed baking sheet, drizzling them with olive oil and sprinkling with salt and pepper.
Bake at 375 for about 30 minutes, turning the zucchini once.
After vegetables are roasted, cook the cup of quinoa with two cups of water over the stove and bring to a boil. Cover and simmer for 15 minutes, adding the kale right on top of the quinoa so it steams and softens.
Remove the kale to a cutting board and chop roughly.
Move the cooked quinoa to a medium-sized bowl and fluff with a fork.
Chop the roasted vegetables and add them to the quinoa.
Add the chopped kale. Add salt and pepper to taste.
Squeeze the juice of an entire lemon all over the dish and add about a tablespoon of olive oil.
Chop the feta into small pieces and toss with the salad.
Because everything`s still warm, the feta melts into the vegetables and quinoa, creating a wonderful texture throughout. Dish may also be refrigerated and served cold.