+

Roasted Mediterranean Vegetable and Quinoa Salad

Sign up to save this recipe to your profile Sign Up Now ›
4-6 servings Easy
Total: Active:
1 Rating 

Ingredients (17)

  • 2 cups of quinoa, cooked to package instructions and cooled
  • Handful of french beans, very briefly boiled in salted water and cooled.
  • 4 medium tomatoes - (2 roughly chopped and 2 quartered)
  • 1 courgette (zuchinni), chopped into smallish pieces
  • 1 aubergine (eggplant), chopped into small pieces
  • 1 clove garlic, whole with skin on (optional)
  • 1 red pepper - chopped into smallish pieces
  • 1 green pepper - chopped into smallish pieces
  • pinch of dried herbs (oregano or herbs de Provence)
  • a few glugs of regular olive oil
  • small bunch of spring onions (scallions)
  • 1 handful of flatleaf parsley
  • 5 tbs of good olive oil for dressing
  • 1 teaspoon of mustard powder (or dijon mustard)
  • 1/2 tbs balsamic vinegar (or to taste)
  • 1 tbs cider vinegar (or to taste)
  • salt and pepper to taste
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Roasted Mediterranean Vegetable and Quinoa Salad

After a few days of eating junk, I decided I needed to eat something super nutritious and zingy. I got some organic Bolivian quinoa and a bunch of vegetables and came up with this gem of a salad, that tastes even better the next day. Quinoa is an very versatile ingredient that lends itself brilliantly to salads like this. The colourful combo of fresh tomatoes with the sweetness of the caramelized roasted veg is sublime!

This salad can be served on its own as a healthy and filling lunch, or as an accompaniment to almost anything. Perfect for summer barbecues.

Instructions

  1. 1Place the chopped courgette, aubergine, red and green peppers and 2 of the tomatoes and the garlic clove (if desired) onto a large oven tray.
  2. 2Douse the vegetables with a few good glugs of olive oil and sprinkle on some salt and the dried herbs. Mix well until the vegetables are well coated in oil. Spread them around so there is plenty of space between the pieces.
  3. 3Bake in a oven at 180 C (350 F) for about 40 minutes or until the vegetables are just getting golden and the red peppers taste sweet. Keep checking to ensure they do not burn. Once the vegetables are done, discard the garlic clove (if used) and leave out to cool completely.
  4. 4In a large bowl, make a vinagerette using the olive oil, vinegars, salt, pepper and mustard.
  5. 5Add the cooled french beans, the remaining chopped fresh tomatoes, cooled quinoa, and cooled roasted vegetables into the bowl, and mix well.
  6. 6Add the chopped flat leaf parsley and spring onion and mix again.
  7. 7Serve and enjoy!
Load Comments

Recommended from Chowhound

It's Crazy How Fast These Frozen Desserts Caught On
Trends

It's Crazy How Fast These Frozen Desserts Caught On

by Amy Sowder | It was always ice cream's destiny...

5 Healthy(ish) Ice Creams to Scoop Up From the Grocery Store
Shop

5 Healthy(ish) Ice Creams to Scoop Up From the Grocery Store

by Joni Sweet | When the weather’s this hot, do you ever wish you could just eat ice cream all day? Well, here’s a...

The Best No-Cook Recipes to Survive a Heatwave
Recipe Round-Ups

The Best No-Cook Recipes to Survive a Heatwave

by David Watsky | Looking for a few great no-cook recipes to make during a heatwave? By now you've probably heard about...