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Mediterranean Quinoa Salad with Roasted Vegetables

A vibrant and nutritious salad featuring fluffy quinoa paired with roasted vegetables for a satisfying dish.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa Rinsed before cooking
  • 2 cups vegetable broth or water For cooking the quinoa
  • 1 red bell pepper diced Adds sweetness and color
  • 1 zucchini diced Use a medium-sized zucchini
  • 1 red onion diced For flavor
  • 1 cup cherry tomatoes Halved, adds juiciness
  • 1/4 cup olive oil For roasting vegetables
  • 3 tablespoons lemon juice Adds zest to the salad
  • 1 teaspoon dried oregano For seasoning
  • to taste Salt and pepper To enhance flavor
  • optional Feta cheese For topping
  • to garnish Fresh parsley For flavor and decoration

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, add the quinoa and cover it with 2 cups of vegetable broth or water. Bring it to a boil, then reduce the heat, cover, and simmer for about 15 minutes until fluffy.
  3. Spread the diced red bell pepper, zucchini, red onion, and cherry tomatoes onto a baking sheet. Drizzle with olive oil, sprinkle salt, pepper, and oregano over the top, and toss to coat evenly. Roast in the oven for about 20 minutes or until the vegetables are tender and slightly charred.
  4. Once the quinoa is cooked and the vegetables are roasted, combine them in a large bowl. Add the lemon juice and toss everything together gently.
  5. If desired, sprinkle crumbled feta cheese and freshly chopped parsley on top just before serving.

Notes

Store leftovers in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave or on the stovetop, adding a splash of olive oil or lemon juice to revive the flavors. Consider substituting or adding other vegetables like eggplant, carrots, or asparagus for variety.