Description
A refreshing Mediterranean salad combining the nuttiness of quinoa with roasted summer vegetables, packed with vitamins and protein.
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
- 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 degrees F.
- Line two baking sheets with parchment paper.
- Divide the diced eggplant, zucchini, and yellow squash between the baking sheets; drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper to taste.
- Roast the vegetables in the preheated oven for about 25 to 30 minutes, or until they are tender and golden.
- While the vegetables are roasting, cook the quinoa. In a small saucepan, bring 1 cup of water to a boil. Add the rinsed quinoa, reduce the heat to low, and let it simmer for about 15 minutes, then remove from heat and let it steam for an additional 5 minutes.
- In a skillet over medium heat, toast the sliced almonds or pine nuts until golden brown.
- In a large mixing bowl, whisk together the lemon juice and minced garlic. Gradually add the remaining olive oil while whisking to create a dressing.
- Once the vegetables are out of the oven, combine them with the cooked quinoa, halved grape tomatoes, fresh basil, fresh mint, and toasted nuts in the bowl with the dressing.
- Gently fold in the crumbled feta cheese, and adjust seasoning with salt, pepper, and additional lemon juice if desired.
- Serve the salad at room temperature and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For a spicier version, add red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean