A complete, colorful, and incredibly flavorful dish! This gratin combines creamy quinoa, caramelized peppers, red onion, spinach, and baked feta for a balanced, comforting, and flavorful vegetarian dinner. Perfect for preparing in advance and enjoying throughout the week.
In a baking dish (about 23 x 33 cm), place the bell peppers and onion. Drizzle with olive oil, season with salt, pepper, and mix well.
Bake for 30 minutes until the vegetables are tender and slightly caramelized.
Meanwhile, prepare the quinoa: cook it according to the package instructions, substituting water with vegetable broth. Once cooked, fluff with a fork.
Remove the vegetables from the oven, add the spinach, garlic, and herbed garlic blend. Stir to let the spinach wilt slightly. Incorporate the cooked quinoa, and season with salt, pepper, and cayenne pepper to taste.
Sprinkle crumbled feta over the entire surface.
Return to the oven for an additional 20 minutes, then finish under the grill for 3 to 5 minutes to lightly brown the feta. Keep an eye on it!
Serve hot or warm, alongside a green salad or a lemony yogurt sauce.
Keeps up to 5 days in the fridge in an airtight container.
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