How To Make Quinoa Salad with Roasted Vegetables
Serve a fresh and flavorful quinoa salad on your weeknight dinner with the fresh taste of Mediterranean veggies. It is easy to make, light, and healthy too.
Serves:
Ingredients
- ⅓cupuncooked quinoarinsed or 1 cup cooked quinoa
- 1 small eggplantdiced
- 1small zucchinidiced
- 1small yellow squashdiced
- 4tbspolive oildivided
- salt
- ground black pepper
- 2tbsplemon juiceto taste, about 1 medium lemon
- 1clovegarlicpressed or minced
- ½cupgrape tomatoes quarter any larger tomatoes
- 2tbspfresh basil leaveschopped
- 2tbspfresh mint leaveschopped
- 2tbsppine nutstoasted
For Garnish
- crumbled fetaoptional
Instructions
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Preheat oven to 425 degrees F with racks in the upper and lower thirds of the oven. Line two large, rimmed baking sheets with parchment paper.
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Divide the eggplant, zucchini, and yellow squash between the two baking sheets. Drizzle with 1 tablespoon olive oil and toss.
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Sprinkle with salt and pepper. Roast until the veggies are softened and beginning to brown, about 20 to 30 minutes. Set the roasted vegetables aside to cool.
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To cook the quinoa, combine the uncooked quinoa with ⅔ cup water in a small saucepan. Bring to boil over medium-high heat, then cover and reduce heat to low.
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Simmer until the water is absorbed, about 15 minutes, then remove from heat and let the quinoa steam with the lid on for 5 minutes. Remove lid, fluff the quinoa with a fork, and set aside.
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To toast the pine nuts, cook them in a small skillet over medium heat, stirring frequently, until they’re turning lightly golden and fragrant, about 5 to 10 minutes. Transfer to a bowl to cool.
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In a large serving bowl, whisk together the lemon juice and garlic. Slowly pour in the remaining 2 tablespoons of olive oil while whisking constantly to emulsify the mixture.
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Add the tomatoes, quinoa, basil, mint, roasted vegetables, and pine nuts, and gently stir to combine. Season generously with salt, pepper, and maybe another squeeze of lemon, to taste.
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Garnish with crumbled feta and serve at room temperature.
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Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Calories: 850.18kcal
- Fat: 27.33g
- Saturated Fat: 3.39g
- Monounsaturated Fat: 13.46g
- Polyunsaturated Fat: 8.69g
- Carbohydrates: 127.75g
- Fiber: 16.29g
- Sugar: 5.70g
- Protein: 27.49g
- Sodium: 1132.60mg
- Calcium: 146.57mg
- Potassium: 1802.00mg
- Iron: 9.78mg
- Vitamin A: 102.42µg
- Vitamin C: 41.98mg
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