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Quinoa Salad with Roasted Vegetables and Feta

620 kcal · 35 g protein · 15 minutes · 2 servings

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Quinoa Salad with Roasted Vegetables and Feta

This vibrant quinoa salad combines fluffy cooked quinoa with tender roasted zucchini and eggplant, topped with creamy feta cheese and a zesty lemon-olive oil dressing. It's a wholesome, flavorful dish perfect for a nutritious lunch or light dinner.

620 kcal 35 g protein 15 minutes

Ingredients

  • Quinoa 1 cup cooked
  • Zucchini 1/2 cup roasted
  • Eggplant 1/2 cup roasted
  • Feta cheese 1 oz
  • Olive oil 1 tbsp
  • Lemon juice 1 tbsp

Method

  1. Prepare the Quinoa. Rinse 1/3 cup dry quinoa under cold water to remove any bitterness. In a medium saucepan, combine rinsed quinoa with 2/3 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
    Tip: Rinsing quinoa helps remove its natural coating called saponin, which can taste bitter.
  2. Roast the Vegetables. Preheat your oven to 400°F (200°C). Cut zucchini and eggplant into roughly 1-inch cubes. Toss them separately with a little olive oil, salt, and pepper. Spread them in a single layer on baking sheets. Roast zucchini for 15-20 minutes until tender and lightly browned. Roast eggplant for 25-30 minutes until soft and caramelized, stirring halfway through.
    Tip: Make sure not to overcrowd the baking sheet to allow vegetables to roast evenly.
  3. Prepare the Dressing. In a small bowl, whisk together 1 tablespoon olive oil and 1 tablespoon fresh lemon juice. Add a pinch of salt and pepper to taste. This simple dressing will add brightness and richness to the salad.
    Tip: Use fresh lemon juice for the best flavor.
  4. Assemble the Salad. In a large mixing bowl, combine the cooked quinoa, roasted zucchini, and roasted eggplant. Pour the dressing over the mixture and toss gently to combine. Crumble 1 ounce of feta cheese over the top and give it a light mix.
    Tip: Toss gently to keep the roasted vegetables intact and maintain texture.
  5. Serve. Divide the salad evenly into two bowls or plates. Serve immediately while the roasted vegetables are still slightly warm, or chill in the fridge for 30 minutes if you prefer a cold salad.
    Tip: This salad can be enjoyed warm or cold, depending on your preference.

Pro tips

  • To save time, roast the vegetables while the quinoa is cooking.
  • If you want extra crunch, add toasted nuts like walnuts or pine nuts before serving.