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Roast Mediterranean Vegetable Quinoa Salad

Roast Mediterranean Vegetable Quinoa Salad

This Roast Mediterranean Vegetable Quinoa Salad is a vibrant, nourishing dish that’s perfect for meal prep, weeknight dinners, or gatherings. Packed with roasted veggies, fluffy quinoa, and a zesty dressing, it’s as beautiful as it is delicious. Whether served warm or cold, this salad is a surefire way to add colour and nutrition to your plate.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course, Salad
Cuisine Mediterranean
Servings 4 serves
Calories 250 kcal

Equipment

  • Medium saucepan
  • Baking tray
  • Large mixing bowl
  • Small whisk or fork

Ingredients
  

  • 1 cup 180g quinoa
  • 2 cups 500ml vegetable stock or water
  • 1 zucchini
  • 1 red capsicum
  • 1 yellow capsicum
  • 1 red onion
  • 1 eggplant
  • 1 cup cherry tomatoes
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • 1 clove garlic
  • Salt and pepper

Instructions
 

  • Cook the Quinoa: Rinse quinoa under cold water. In a medium saucepan (or rice cooker), combine quinoa and vegetable stock. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and water is absorbed. Fluff with a fork and set aside to cool. While quinoa is cooking dice zucchini, eggplant and capsicums. Thinly slice onion and half tomatoes.
  • Preheat your oven to 200°C (390°F). Place zucchini, capsicums, onion, eggplant on a baking tray. Drizzle with olive oil, sprinkle with oregano, paprika, salt, and pepper. Toss to coat evenly. Roast for 25-30 minutes, stirring halfway through and adding tomatoes, until veggies are tender and slightly caramelised.
  • Prepare the Dressing in a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
  • In a large bowl, combine the cooked quinoa and roasted vegetables. Drizzle with the dressing and toss gently to combine. Adjust seasoning if needed.
  • Serve warm or chilled as a main dish or side.

Notes

• Add a sprinkle of feta cheese or toasted pine nuts for extra flavour.
• This salad is naturally gluten-free and vegan-friendly.
• Leftovers make for an excellent lunch the next day.
 
Pairs Well With
• Grilled chicken or fish
• A fresh green salad
• Warm pita bread
 
Storage
• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Not recommended due to the texture change in roasted vegetables.
 
Gluten-Free Option
• This recipe is naturally gluten-free.
Dairy-Free Option
• This recipe is naturally dairy-free.
Vegetarian Option
• This recipe is naturally vegetarian.

Nutrition

Calories: 250kcalCarbohydrates: 34gProtein: 6gFat: 10gFiber: 6g
Keyword Mediterranean, quinoa, Roast veg, Salad, vegan, vegetables, vegeterian, Warm salad
Tried this recipe? Let us know, how it was on Instagram @my.organised.mealprep