Description
A vibrant and nutritious salad combining quinoa with roasted summer vegetables, perfect for meal prep and gatherings.
Ingredients
- 1 medium eggplant, diced
- 1 medium-to-large zucchini, diced
- 1 medium-to-large yellow squash, diced
- 4 tablespoons olive oil, divided
- Salt and freshly ground black pepper to taste
- 1/2 cup uncooked quinoa, rinsed
- 1 cup water
- 2 to 3 tablespoons lemon juice, to taste
- 1 clove garlic, pressed or minced
- 1 cup halved grape tomatoes
- 2/3 ounce fresh basil leaves, chopped
- 2/3 ounce fresh mint leaves, chopped
- 1/4 cup sliced almonds or pine nuts, toasted
- 1/2 to 3/4 cup crumbled feta cheese
Instructions
- Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Toss the diced eggplant, zucchini, and yellow squash with 1 tablespoon of olive oil each. Season with salt and black pepper. Spread the vegetables on the lined baking sheets and roast for 25-30 minutes until softened.
- Rinse the quinoa under cold water and combine it with 1 cup of water in a saucepan. Bring to a boil, cover, reduce the heat, and let it simmer for about 15 minutes. Once cooked, allow it to sit covered for an additional 5 minutes.
- Toast the sliced almonds or pine nuts in a skillet over medium heat for about 4-8 minutes until golden and fragrant.
- Whisk together 2 tablespoons of lemon juice and the minced garlic in a large mixing bowl. Gradually drizzle in the remaining olive oil while whisking to create a dressing.
- Add the roasted vegetables to the bowl along with the halved grape tomatoes, cooked quinoa, chopped basil, mint, and toasted nuts. Gently stir everything together and adjust seasoning with salt, pepper, and additional lemon juice to taste.
- Fold in the crumbled feta cheese if desired and serve at room temperature.
Notes
This salad can be prepared in advance. Keep the dressing separate until ready to serve for freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean