Roast Vegetables, Pesto & Quinoa Hot Bowl

This simple dish is the ultimate bowl of goodness. I added poached eggs to my dish to add some protein but you can add different ingredients to suit your preference.

Serves 4

Cooks in 45 Minutes


  • 160g quinoa (uncooked)
  • 1 courgette (sliced)
  • 2 red peppers (cut into chunks)
  • 2 yellow peppers (cut into chunks)
  • 2 green peppers (cut into chunks)
  • 80g feta cheese
  • 4 tbsp. pesto
  • Juice of 1 lemon
  • 4 eggs (poached or fried)
  • 60g mixed seeds
  • 1 tbsp. olive oil to drizzle


  1. Cook quinoa as instructed on the pack.
  2. On a baking tray, add the courgette, peppers and drizzle olive oil and season with salt and pepper. Roast in the oven for 40 minutes at 200.
  3. Once roasted, add the veg and quinoa to a bowl. Mix in the pesto and feta.
  4. Top it off with a poached egg (or fried depending on preference) and sprinkle with mixed seeds.