Quinoa Salad with Roasted Vegetables
A vibrant, herb-loaded Mediterranean quinoa salad featuring roasted summer vegetables, fresh basil and mint, zesty lemon, and crunchy nuts. Customizable, protein-packed, and great for meal prep.
Equipment
- 2 Large Rimmed Baking Sheets
- 1 Parchment Paper (for lining sheets)
- 1 fine-mesh sieve for rinsing quinoa
- 1 Small Saucepan with Lid
- 1 Medium Skillet (for toasting nuts)
- 1 large mixing bowl
- 1 Whisk
- 1 Chef’s knife
- 1 Cutting board
Ingredients
- 1 medium eggplant approx. 1 pound, diced into bite-sized cubes
- 1 medium zucchini diced
- 1 medium yellow squash or another zucchini, diced
- 4 tablespoons olive oil divided
- Salt to taste
- Freshly ground black pepper to taste
- ½ cup quinoa rinsed well (or use 1½ cups pre-cooked quinoa)
- 1 cup water
- 2 to 3 tablespoons freshly squeezed lemon juice from 1 medium lemon
- 1 clove garlic finely minced or pressed
- 1 cup grape tomatoes halved (quarter if large)
- ⅓ cup fresh basil leaves finely chopped (about ⅔ ounce)
- ⅓ cup fresh mint leaves finely chopped (about ⅔ ounce)
- ¼ cup sliced almonds or pine nuts toasted
- ½ to ¾ cup crumbled feta cheese optional
Instructions
- Preheat and Prepare for Roasting: Preheat your oven to 425°F (220°C) and arrange racks in the upper and lower thirds. Line two large baking sheets with parchment paper for easy cleanup.
- Roast the Summer Vegetables: Evenly spread the eggplant, zucchini, and yellow squash across the two baking sheets. Drizzle each pan with 1 tablespoon olive oil, tossing to coat. Add a generous sprinkle of salt and a few grinds of black pepper. Roast for 25–30 minutes, swapping racks halfway through, until vegetables are tender and lightly caramelized at the edges. Let cool slightly.
- Cook the Quinoa Fluffily: In a small saucepan, combine ½ cup rinsed quinoa with 1 cup water. Bring to a boil over medium-high heat. Once boiling, cover, reduce heat to low, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool slightly.
- Toast the Almonds or Pine Nuts: Meanwhile, place the sliced almonds or pine nuts in a dry skillet over medium heat. Stir frequently for 4 to 8 minutes, until golden and fragrant. Remove from heat immediately and transfer to a small bowl to cool.
- Build the Lemon-Garlic Dressing: In a large serving bowl, whisk together 2 tablespoons lemon juice and the minced garlic. While whisking, slowly stream in the remaining 2 tablespoons olive oil until emulsified.
- Assemble the Salad: To the bowl with the dressing, add the roasted vegetables, cooked quinoa, halved tomatoes, chopped basil and mint, and the toasted nuts. Gently toss everything to combine. Season generously with salt, pepper, and more lemon juice to taste.
- Add Creamy Finishing Touches: If using feta, fold in ½ to ¾ cup crumbled feta cheese just before serving. Serve at room temperature for best flavor, or chill if preparing ahead.
Notes
- Make it vegan/dairy-free: Simply skip the feta. For extra savoriness, add a handful of chopped Kalamata olives or a sprinkle of capers.
- Nut allergy? Omit almonds. Pine nuts are seeds, but if you’re sensitive, leave them out entirely or substitute with roasted sunflower seeds.
- Meal prep tip: This salad holds up beautifully in the fridge for up to 5 days. The flavors intensify over time, making leftovers even more delicious.
- Want more protein? Toss in a can of rinsed chickpeas or cooked lentils to boost plant-based protein.
