Quinoa Salad with Roasted Vegetables and Feta
This hearty salad features fluffy quinoa tossed with sweet roasted vegetables, tangy feta, fresh herbs, and a bright lemon-olive oil dressing. It’s satisfying enough for a main dish yet works beautifully as a side for grilled meats, fish, or a mezze platter.
Time
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 45–50 minutes
Serves: 4–6
Ingredients
For the Salad:
1 cup quinoa, rinsed
2 cups vegetable broth or water
1 medium zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small red onion, cut into wedges
1 small eggplant, diced
2 tbsp olive oil
1 tsp dried oregano
Salt & freshly ground black pepper, to taste
¾ cup feta cheese, crumbled
2 tbsp fresh parsley or basil, chopped
For the Dressing:
3 tbsp extra-virgin olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 garlic clove, minced
½ tsp honey
Salt & pepper, to taste
Instructions
Cook the Quinoa
In a saucepan, bring quinoa and broth/water to a boil.
Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
Fluff with a fork and set aside to cool slightly.
Roast the Vegetables
Preheat oven to 220°C (425°F).
Toss zucchini, bell peppers, onion, and eggplant (if using) with olive oil, oregano, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes, turning halfway, until tender and slightly caramelized.
Make the Dressing
In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, honey (if using), salt, and pepper.
Assemble the Salad
In a large bowl, combine cooked quinoa, roasted vegetables, and feta.
Pour dressing over and toss gently to combine.
Sprinkle with parsley or basil.
Serve
Serve warm, room temperature, or chilled.
Notes & Tips
Extra Flavor Boost: Add roasted cherry tomatoes or kalamata olives for more Mediterranean flair.
Meal Prep: Keeps well in the fridge for up to 3 days; great for lunches.
Protein Boost: Add grilled chicken, shrimp, or chickpeas to make it a full meal.
Frequently Asked Questions
Q: Can I use another grain instead of quinoa?
A: Yes — couscous, bulgur, or farro work well.
Q: Should I peel the eggplant?
A: Not necessary unless you prefer a softer texture.
Nutritional Information
Calories: ~240 kcal
Protein: 8g
Carbohydrates: 28g
Fat: 11g
Fiber: 5g
Sodium: 320mg