Mediterranean Roasted Quinoa Salad
This vibrant quinoa salad features tender roasted eggplant, zucchini, yellow squash, and fresh cherry tomatoes, all tossed with zesty basil and mint. A light yet satisfying meal, it's perfect for late summer gatherings or as a healthy and flavorful meal prep option.
Instructions
- 1
Preheat oven to 425 degrees Fahrenheit. Line two large, rimmed baking sheets with parchment paper.
- 2
Divide the eggplant (1 medium), zucchini (1 medium-to-large), and yellow squash (1 medium-to-large) between the baking sheets. Drizzle each with olive oil (1 tbsp) and toss. Season each pan with salt (0.25 tsp) and black pepper (5 twists). Roast for 25 to 30 minutes until softened and browning. Set aside to cool.
- 3
To cook the quinoa, combine the quinoa (0.5 cup) with water (1 cup) in a small saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until water is absorbed. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork and set aside.
- 4
To toast the sliced almonds (0.25 cup) or pine nuts, cook them in a small skillet over medium heat, stirring frequently, until lightly golden and fragrant, about 4 to 8 minutes. Transfer to a bowl to cool.
- 5
In a large serving bowl, whisk together the lemon juice (2 tbsp) and garlic (1 clove). Slowly pour in the remaining olive oil (2 tbsp) while whisking constantly. Add the cherry tomatoes (1 cup), cooked quinoa, fresh basil (0.67 oz), fresh mint (0.67 oz), roasted vegetables, and toasted nuts, then gently stir to combine. Season generously with salt, pepper, and more lemon juice to taste. Stir in the vegan feta (0.5 cup), if using. Serve at room temperature. Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Per portion