Mediterranean Quinoa Salad Vibrant (Print Page)
Wholesome quinoa mingled with roasted Mediterranean vegetables and bright citrus-herb dressing.
# What You 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 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 pepper, to taste
# Directions:
01 - Set oven temperature to 425°F.
02 - Place diced zucchini, red and yellow bell peppers, red onion wedges, cherry tomatoes, and diced eggplant on a baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, then toss to coat evenly.
03 - Roast the vegetables in the oven for 25 to 30 minutes, stirring once halfway through, until tender and lightly caramelized. Allow to cool slightly.
04 - While vegetables roast, bring quinoa and water or vegetable broth to a boil in a saucepan. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork. Let cool.
05 - In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper until well combined.
06 - In a large bowl, mix cooked quinoa, roasted vegetables, kalamata olives, crumbled feta cheese, parsley, and optional mint. Pour the dressing over and toss gently until evenly coated.
07 - Taste salad and adjust salt and pepper as needed. Serve chilled or at room temperature.
# Expert Tips:
01 -
- It actually tastes better the next day, so meal prep feels like a gift to yourself.
- The combination of warm roasted vegetables with cool, lemony quinoa somehow feels both comforting and light.
- You can eat it warm, cold, or at room temperature, making it perfectly adaptable to whatever your day throws at you.
02 -
- Let both your quinoa and vegetables cool completely before combining, or the feta will start to melt and the whole thing turns warm and weepy instead of fresh.
- The dressing tastes sharper when hot but mellows as it sits, so if it feels too tangy right after whisking, trust that time will smooth it out.
03 -
- Don't skip roasting the vegetables, it's what transforms them from just vegetables into the star of the show.
- Make the dressing while the vegetables roast so it's ready the moment everything has cooled.