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Fresh Mediterranean Quinoa Salad with Roasted Vegetables

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A wholesome and vibrant Mediterranean quinoa salad featuring caramelized roasted vegetables, fresh herbs, and a zesty lemon dressing. Perfect for a quick, healthy meal or side dish.

Ingredients

Scale
  • 1 cup (170g) uncooked quinoa, rinsed well
  • 1 medium red bell pepper, chopped
  • 1 medium zucchini, diced
  • 1 small red onion, sliced into wedges
  • 1 cup cherry tomatoes, halved
  • 1 cup eggplant, diced (optional)
  • 3 tablespoons extra virgin olive oil (for roasting and dressing)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • Juice of 1 lemon (about 3 tablespoons)
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon honey or maple syrup (optional)
  • 1/4 cup crumbled feta cheese or vegan feta alternative (optional)
  • 1/4 cup kalamata olives, pitted and sliced (optional)
  • 1/4 cup toasted pine nuts or chopped walnuts (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Chop the red bell pepper, zucchini, red onion, cherry tomatoes, and eggplant into roughly 1-inch pieces.
  3. Place the chopped vegetables on the baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and toss to coat evenly. Spread in a single layer.
  4. Roast the vegetables for 25-30 minutes, stirring halfway through, until caramelized and golden brown.
  5. While the vegetables roast, rinse quinoa under cold water for about 30 seconds using a fine mesh sieve.
  6. Add quinoa and 2 cups (475 ml) water to a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
  7. In a small bowl, whisk together lemon juice, 1 tablespoon olive oil, Dijon mustard, minced garlic, honey (if using), salt, and pepper until emulsified.
  8. In a large bowl, combine the roasted vegetables and cooked quinoa. Drizzle the dressing over and toss gently to coat.
  9. Fold in chopped parsley, mint, kalamata olives, and crumbled feta cheese. Add toasted pine nuts or walnuts if desired.
  10. Serve warm or chill in the fridge for an hour to meld flavors before serving.

Notes

Rinsing quinoa removes bitterness and improves flavor. Roasting vegetables at high heat with space between pieces ensures caramelization instead of steaming. Whisk mustard with lemon juice before adding oil to help dressing emulsify. Add fresh herbs just before serving to maintain their bright flavor. Salad can be served warm or chilled. Store leftovers in an airtight container for up to 3 days and add fresh herbs before serving.

Nutrition

Keywords: Mediterranean quinoa salad, roasted vegetables, healthy salad, easy quinoa recipe, vegan salad option, gluten-free salad, summer salad, healthy bowl

Find it online: https://yumnode.com/fresh-mediterranean-quinoa-salad-recipe-easy-healthy-roasted-vegetable-bowl/