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.
Servings: 2
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
