Mediterranean Quinoa Salad with Roasted Vegetables and Feta

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 4 tablespoons Olive Oil
• 1 medium Eggplant
• 2 medium Zucchini
• 1 each Red Bell Pepper
• 0.5 each Red Onion
• 2 cloves Garlic
• 0.75 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.5 cup Feta Cheese
• 2 tablespoons Lemon Juice
• 2 tablespoons Fresh Parsley
• 1 tablespoon Fresh Mint

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Rinse the 1 cup of Quinoa in a fine-mesh sieve. Place the rinsed quinoa and 2 cups of Water into a medium saucepan. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water has been absorbed.
3. 3While the quinoa is cooking, chop the 1 medium Eggplant, 2 medium Zucchini, 1 Red Bell Pepper, and 0.5 Red Onion into bite-sized pieces. Mince the 2 cloves Garlic.
4. 4In a large bowl, combine the chopped vegetables. Add 2 tablespoons of the Olive Oil, the minced garlic, 0.5 teaspoon of Salt, and 0.25 teaspoon of Black Pepper. Toss everything together until the vegetables are evenly coated. Spread the coated vegetables in a single layer on a baking sheet.
5. 5Place the baking sheet in the preheated oven. Roast the vegetables for 25 to 30 minutes, or until they are tender and have slightly browned edges.
6. 6In a large bowl, combine the cooked quinoa, the roasted vegetables, 0.5 cup of Feta Cheese, 2 tablespoons of Lemon Juice, and 2 tablespoons of Fresh Parsley. Add the 1 tablespoon of Fresh Mint. Toss all the ingredients gently to combine.
7. 7Serve the Mediterranean Quinoa Salad warm or cold.

Related Guides