Mediterranean Quinoa Salad (Printable version)
Fluffy quinoa paired with roasted Mediterranean vegetables and a bright lemon-herb dressing.
# Ingredient list:
→ 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
# Directions:
01 - Preheat the oven to 425°F.
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 black pepper, and toss to coat evenly.
03 - Roast the vegetables for 25 to 30 minutes, stirring once halfway through, until tender and lightly caramelized. Allow to cool slightly.
04 - In a saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then 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, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until emulsified.
06 - In a large bowl, combine cooked quinoa, roasted vegetables, kalamata olives, crumbled feta cheese, chopped parsley, and chopped mint if using. Pour dressing over and toss gently to combine.
07 - Taste and adjust seasoning with salt and pepper as needed. Serve chilled or at room temperature.
# Expert Tips:
01 -
- It tastes like summer even when you're eating it in the middle of winter.
- Everything comes together in one bowl without requiring you to be a skilled cook.
- You can make it ahead and it somehow tastes better the next day as the flavors marry.
02 -
- Rinse your quinoa thoroughly or it will taste slightly bitter and ruin the whole thing, but once you know this, it becomes automatic.
- Don't skip letting the vegetables cool slightly before combining everything or the heat will wilt your fresh herbs and make the feta weep.
- The dressing should taste bright and almost aggressive on its own—once it hits the warm salad, it mellows into something perfect.
03 -
- Cut your vegetables slightly larger than you think necessary because they shrink during roasting and you want distinct pieces in the final salad.
- If your kitchen is cool enough, make this salad the night before so all the flavors have time to get to know each other.