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5 from 2 votes

Mediterranean Quinoa Salad with Roasted Veggies

A delicious combination of textures and Mediterranean flavours, this quinoa salad is light and healthy, while also protein-packed and filling. *Recipe inspired by Cookie and Kate and a Grilled Vegetables Salad from a Sicilian cookbook I brought home from our Taormina holiday 7 years ago.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salad
Cuisine: Vegan
Servings: 2
Author: The Awesome Green

Ingredients

  • 1 cup cooked quinoa I used black quinoa, but any variety is fine
  • 2 medium yellow tomatoes diced
  • 5-7 cherry tomatoes cut into quarters
  • 1 large eggplant cut into small cubes
  • 1 red bell pepper cut into medium pieces
  • 1 yellow onion cut into medium pieces
  • 1 cucumber diced
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • Freshly ground black pepper
  • 5-6 fresh basil leaves
  • 5-6 fresh oregano leaves
  • 2 garlic cloves minced
  • 1 tsp apple cider vinegar
  • 1 tbsp freshly squeezed lemon juice
  • 1/2 tsp organic raw honey or pure maple syrup for the vegan version
  • 1 tbsp lightly toasted pine nuts

Instructions

  • Preheat the oven to 175C/346F.
  • Line a baking sheet with parchment paper, add the eggplant, bell pepper and onion, drizzle with olive oil (about 1 tbsp), season with salt and pepper and toss to combine.
  • Roast for 20 minutes, then remove the veggies from the oven and set aside to cool.
  • In a large bowl combine the quinoa, cucumber, diced tomatoes, garlic cloves, aromatic herbs, roasted veggies and toss.
  • Add the rest of the olive oil, lemon juice, honey and vinegar, and mix to combine.
  • Top with toasted pine nuts and serve.

Notes