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quinoa roasted veggie Mediterranean salad

Quinoa Roasted Veggie Mediterranean Salad

A colorful quinoa roasted veggie Mediterranean salad made with zucchini, peppers, onion, and cherry tomatoes tossed in a lemony vinaigrette. Fresh, filling, and perfect for meal prep, family dinners, or a picnic dish that everyone will love.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 servings
Course: Main Course, Side Dish
Cuisine: Mediterranean
Calories: 310
Ingredients Method Notes

Ingredients
  

For the roasted vegetables
  • 1 medium zucchini cut into half-moons
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 small red onion cut into wedges
  • 1 cup cherry tomatoes halved
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
For the quinoa
  • 1 cup quinoa any type
  • 2 cups water or vegetable broth
  • Pinch of salt
For the dressing
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • 1 tablespoon red wine vinegar
  • 1 garlic clove minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried basil
  • Salt and black pepper to taste
Optional add-ins
  • ½ cup crumbled feta cheese
  • ¼ cup sliced Kalamata olives
  • Fresh parsley or mint chopped

Method
 

  1. Cook the quinoa: Rinse quinoa under cold water. Combine 1 cup quinoa with 2 cups water (or broth) and a pinch of salt in a pot. Bring to a boil, cover, and simmer on low for 15 minutes. Turn off heat, let it sit covered for 5 minutes, then fluff with a fork.
  2. Roast the vegetables: Preheat oven to 400°F (200°C). Place zucchini, peppers, onion, and tomatoes on a baking sheet. Drizzle with olive oil, sprinkle oregano, paprika, salt, and pepper. Toss well. Roast for 20–25 minutes, stirring once, until tender and caramelized at the edges.
  3. Make the dressing: In a small bowl, whisk olive oil, lemon juice, vinegar, garlic, mustard, basil, salt, and pepper until smooth.
  4. Assemble the salad: In a large bowl, mix cooked quinoa and roasted vegetables. Pour dressing on top and toss gently. Add feta, olives, and herbs if using.
  5. Serve: Enjoy warm, at room temperature, or chilled straight from the fridge.

Notes

  • This salad keeps in the fridge for 3–4 days, so it’s great for meal prep.
  • Red quinoa holds up a bit better in salads, but any quinoa works fine.
  • For extra protein, add grilled chicken, salmon, or chickpeas.
  • Always rinse quinoa before cooking to avoid bitterness.