Quinoa Salad with Roasted Vegetables Recipe

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Steve Published: November 11, 2020 Modified: May 31, 2021
Quinoa Salad with Roasted Vegetables Recipe

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.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes

Serves:

Ingredients

  • cupuncooked 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

  1. 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.

  2. Divide the eggplant, zucchini, and yellow squash between the two baking sheets. Drizzle with 1 tablespoon olive oil and toss.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. Garnish with crumbled feta and serve at room temperature.

  10. 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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