Mediterranean Quinoa Salad with Roasted Vegetables
Ingredients
The salad
-
⅓
cup
uncooked quinoa
-
1
small
eggplant
-
1
small
zucchini
-
1
small
yellow squash
-
3 to 4
tablespoons
olive oil
-
to taste
salt
-
to taste
freshly ground black pepper
-
1 ½ to 2
tablespoons
lemon juice
-
1
clove
garlic
-
½
cup
grape tomatoes
-
2
tablespoons
fresh basil leaves
-
2
tablespoons
fresh mint leaves
-
2
tablespoons
pine nuts
Optional garnish
Instructions
- Preheat the oven to 425°F and prepare two baking sheets with parchment paper.
- Place the diced eggplant, zucchini, and yellow squash on the baking sheets, drizzle with olive oil, and season with salt and pepper.
- Roast the vegetables for about 20 to 30 minutes until softened and browned, then let cool.
- In a saucepan, combine uncooked quinoa with water, bring to a boil, cover, and reduce heat to simmer for about 15 minutes.
- Remove from heat and let the quinoa steam for 5 minutes, then fluff with a fork.
- Toast the pine nuts in a skillet over medium heat until golden and fragrant, then cool.
- In a large bowl, whisk together lemon juice and garlic, then slowly add remaining olive oil while whisking.
- Combine the tomatoes, quinoa, basil, mint, roasted vegetables, and pine nuts in the bowl, and stir gently.
- Season with salt, pepper, and additional lemon juice if desired, then garnish with feta if using.
- Serve at room temperature and store leftovers in an airtight container in the refrigerator.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
14g
Total carbohydrates
28g
Total protein
8g
Sodium
200mg
Cholesterol
5mg
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