Mediterranean quinoa bowl with feta and grilled vegetables

Rinse the quinoa thoroughly in a fine-mesh sieve under cold water, then bring it to a boil in twice the amount of lightly salted water. Cover and simmer over low heat for 12–15 minutes until it absorbs the water and softens. Leave covered to stand for 5 minutes, then fluff with a fork.

After washing, slice the zucchini into half-moons or dice it. Halve the cherry tomatoes and dice the cucumber.

Heat 1 tablespoon of olive oil in a pan, add the zucchini and cherry tomatoes. Sprinkle with dried oregano, a little salt and pepper, then saute over medium-high heat for 5–7 minutes until golden brown and delightfully roasted.