A one-pan supper that turns a bag of precooked quinoa and vegetables into dinner in minutes. The feta melts into warm pockets, and a squeeze of lemon brightens the whole bowl. Weeknight cooking at its most direct.

Serves 2. 15 minutes, 8 at the stove.

About 300 calories a serving, 10 g protein, 11 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 1 minced garlic clove and cook until fragrant, about 30 seconds. Pour in the entire bag of quinoa and vegetable blend, stirring to warm through and coax the vegetables to soften at the edges, 4 to 5 minutes.5 min
2. Crumble 100g feta cheese over the warm grains and vegetables. Tilt the pan so the cheese melts into the quinoa. Season with salt and pepper to taste. Squeeze the lemon over everything and stir gently to combine.2 min
3. Divide between two bowls and serve warm.

Note Swap the feta for a creamy goat cheese or ricotta if you prefer. Leftovers keep in the fridge for three days and taste good cold or reheated gently. Serve with crusty bread to catch the juices, or a simple green salad on the side.