Mediterranean Quinoa Salad (Printable version)
Fluffy quinoa mixed with roasted veggies and a bright lemon-herb dressing for a wholesome dish.
# 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 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
# How to Prepare:
01 - Set the oven temperature to 425°F.
02 - Arrange zucchini, bell peppers, red onion, cherry tomatoes, and eggplant evenly on a baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, then toss to coat thoroughly.
03 - Roast the vegetables for 25 to 30 minutes, stirring once halfway through, until tender and lightly caramelized. Remove from oven and allow to cool slightly.
04 - In a saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and fluff with a fork. Let cool.
05 - Whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper in a small bowl until thoroughly combined.
06 - In a large bowl, combine the cooked quinoa, roasted vegetables, kalamata olives, crumbled feta cheese, parsley, and mint if using. Pour the dressing over and gently toss to incorporate evenly.
07 - Adjust salt and pepper to taste. Serve the salad chilled or at room temperature as desired.
# Expert advice:
01 -
- It comes together faster than you'd think, with most of the time spent just letting the oven do the work.
- The roasted vegetables get this incredible caramelized sweetness that makes the whole salad sing.
- It tastes better the next day, which makes it perfect for meal prep without any of the sad-desk-lunch vibes.
02 -
- Don't skip rinsing the quinoa—I made that mistake once and the bitterness lingered through the whole salad.
- Letting the vegetables cool slightly before mixing prevents them from turning mushy when they meet the dressing.
03 -
- The dressing tastes better when you whisk it by hand rather than shake it in a jar—something about the rhythm gives it better texture.
- If you're cooking for vegans, crumbled chickpeas add substance without relying on cheese, and nutritional yeast adds a savory depth.