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Beautiful roasted vine tomatoes & crispy quinoa, scattered with crumbly feta, torn olives & fresh herbs. An easy, healthy vegetarian lunch.


An easy vegetarian lunch
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course easy dinner, family meal, Main Course
Cuisine Mediterranean
Servings 2 people


  • 2 tbsp olive oil
  • 1 kg tomatoes I like a mix of large & small vine, cherry and plum
  • 250 g cooked quinoa
  • 100 g feta
  • 1 handful pitted Kalamata olives
  • 1 handful mint leaves torn
  • 1 handful dill picked


  • Preheat the oven to 200°C or 390°F.
  • Grease a baking dish with 2 tbsps olive oil. Slice larger tomatoes into 3 or 4 slices, about 1cm thick. Halve smaller toms. Layer the tomatoes in the baking dish, season each layer carefully with salt and pepper. Bake for 30 minutes. 
  • Spread the quinoa evenly on a baking sheet. Once the tomatoes have had 30 minutes, add quinoa to the oven & cook both quinoa & tomatoes for 15-20 minutes.
  • Once the quinoa is crisp and the tomatoes are sticky, arrange the tomatoes carefully on plates. Sprinkle over the quinoa, crumble the feta & tear the olives. Finish with the fresh herbs. 
Keyword easy lunch, Healthy, quinoa, roasted vine tomatoes, tomatoes