Ingredients
- 200g quinoa
- 3 tbsp. olive oil
- 1 small shallot, peeled and cut into thin rounds
- 2 peppers, red and yellow, deseeded and cut into wedges
- 200g baby courgette or eggplant, halved lengthways
- Handful fresh parsley leaves, roughly chopped
- 200g feta cheese, crumbled
- 1 lemon, zest and juice
- 2 tsp Dijon mustard
- Salt and pepper for seasoning
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