Description
Discover how to make a refreshing Mediterranean Quinoa and Vegetable Salad that is bursting with flavors and nutrients. Perfect for a healthy meal option!
Ingredients
Scale
- 1 medium eggplant (about 1 pound or 450g), diced
- 1 medium-to-large zucchini, diced
- 1 medium-to-large yellow squash (or another zucchini), diced
- 4 tablespoons (60ml) vegetable oil, divided
- Salt and freshly ground black pepper
- 1/2 cup (90g) uncooked quinoa, rinsed (or 1 1/2 cups cooked quinoa)
- 1 cup (240ml) water
- 2 to 3 tablespoons (38 ml) lemon juice, to taste (about 1 medium lemon)
- 1 clove garlic, pressed or minced
- 1 cup (150g) halved grape tomatoes (quarter any larger tomatoes)
- 3/4 ounce (21 g) fresh basil leaves, chopped (about 1/3 cup (80 ml))
- 3/4 ounce (21 g) fresh mint leaves, chopped (about 1/3 cup (80 ml))
- 1/4 cup (30g) sliced almonds or pine nuts, toasted
- 1/2 to 3/4 cup (60g to 90g) crumbled goat cheese
Instructions
- Begin by setting your oven to 425°F, positioning racks in the top and bottom sections. Cover two spacious baking trays with parchment.
- Spread the eggplant, zucchini, and yellow squash evenly across the trays. Drizzle each tray with 1 tablespoon of vegetable oil, ensuring the veggies are lightly coated. Add ¼ teaspoon salt and five turns of the pepper mill to each. Bake until they soften and begin to brown at the edges, approximately 25 to 30 minutes. Allow them to cool.
- For the quinoa, place it with water in a small pot and heat to a boil on medium-high. Once boiling, cover and lower the heat to a gentle simmer until the water is absorbed, roughly 15 minutes. Take it off the heat, letting it steam covered for another 5 minutes. Fluff with a fork and set aside.
- Toast the almonds or pine nuts in a small pan over medium, stirring often until they achieve a light golden hue and release a fragrant aroma, about 4 to 8 minutes. Transfer to a bowl to cool down.
- In a large bowl, mix 2 tablespoons of lemon juice with the garlic. Gradually incorporate the remaining 2 tablespoons of vegetable oil while continuously whisking. Add in the tomatoes, quinoa, basil, mint, cooled roasted vegetables, and toasted nuts, gently mixing everything together. Season generously with salt, pepper, and an additional squeeze of lemon if desired. If preferred, fold in the crumbled goat cheese. Serve at room temperature. Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
- Ensure uniform dicing of eggplant, zucchini, and yellow squash for consistent cooking and a cohesive salad texture.
- Adjust lemon juice quantity to taste, starting with 2 tablespoons and adding more for extra brightness.
- For a vegan alternative, skip the goat cheese or substitute with a plant-based option for the same creamy, tangy flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Calories: 380
- Fat: 22g
- Protein: 12g
Keywords: roasted vegetables, quinoa salad, lemon garlic dressing, fresh herbs, feta cheese