Mediterranean Quinoa Salad (Print View)
Fluffy quinoa combined with roasted Mediterranean veggies and a zesty lemon-herb dressing.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth
→ Vegetables
03 - 1 medium zucchini, diced
04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - 1 small red onion, cut into wedges
07 - 1 cup cherry tomatoes, halved
08 - 1 small eggplant, diced
09 - 2 tablespoons olive oil
10 - Salt and black pepper, to taste
→ Salad Additions
11 - 1/2 cup kalamata olives, pitted and halved
12 - 1/3 cup crumbled feta cheese
13 - 1/4 cup fresh parsley, chopped
14 - 2 tablespoons fresh mint, chopped (optional)
→ Dressing
15 - 3 tablespoons extra virgin olive oil
16 - 2 tablespoons fresh lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1 garlic clove, minced
19 - 1/2 teaspoon dried oregano
20 - Salt and black pepper, to taste
# How to Make:
01 - Set the oven to 425°F and allow it to reach temperature.
02 - Place zucchini, bell peppers, red onion, cherry tomatoes, and eggplant on a baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat evenly.
03 - Roast the vegetables for 25 to 30 minutes, stirring once halfway through, until tender and slightly caramelized. Remove and let them cool slightly.
04 - Meanwhile, combine quinoa and water or broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork. Let it cool.
05 - In a small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper until emulsified.
06 - In a large bowl, mix cooked quinoa, roasted vegetables, kalamata olives, crumbled feta, chopped parsley, and mint if using. Pour the dressing over and toss gently to combine.
07 - Taste and adjust salt and pepper as necessary. Serve chilled or at room temperature.
# Expert Suggestions:
01 -
- It tastes better the next day, which means you can actually meal-prep without sacrificing flavor.
- The roasted vegetables are so naturally sweet and tender that you won't miss heavy sauces.
- Everything comes together in one bowl, and there's almost no cleanup when you're done.
02 -
- If you add the dressing while the vegetables are still hot, it will wilt the herbs and make the feta get weird and greasy instead of staying crumbly and clean.
- This salad actually tastes better after sitting together for an hour or even overnight, so don't be afraid to make it ahead.
03 -
- Use a vegetable brush or clean cloth to gently rub away the skin of the eggplant before roasting, which helps it cook more evenly and taste less bitter.
- Let your quinoa cool to room temperature before mixing it with the dressing, because warm grain absorbs liquid differently and can make the salad taste mushy.