Description
This delicious Mediterranean Quinoa Salad with Roasted Vegetables is a nutritious, protein-packed meal featuring fluffy quinoa and caramelized veggies. Perfect for meal prep, it can be served warm, at room temperature, or chilled, offering flexible, satisfying meals throughout the week. Naturally vegetarian and gluten-free, it pairs wonderfully with Mediterranean dishes or stands strong as a wholesome salad on its own.
Ingredients
Scale
For the Roasted Vegetables:
- 1 zucchini (cut into 1/2-inch pieces)
- 1 red bell pepper (cut into 1/2-inch pieces)
- 1 green bell pepper (cut into 1/2-inch pieces)
- 8 oz cherry tomatoes (halved)
- 1/3 cup olive oil (California Olive Ranch extra virgin recommended)
- 1.5 tsp Italian seasoning
- 3/4 tsp salt
- 1/4 tsp black pepper
For the Salad:
- 2 cups quinoa (cooked according to package directions)
- 1/4 cup Kalamata olives (pitted and halved)
- 1 tsp lemon zest
For the Garnish (optional):
- fresh parsley (chopped)
Instructions
- Prepare Mise en Place and Start Quinoa: Cook the quinoa according to package directions, usually 15-20 minutes, while prepping the vegetables. Cut zucchini and bell peppers into 1/2-inch pieces and halve cherry tomatoes. Pit and halve Kalamata olives and chop fresh parsley. Having all ingredients ready will make assembly fast and easy.
- Roast the Vegetables: Preheat oven to 400°F (200°C). On a large baking sheet, combine zucchini, bell peppers, and cherry tomatoes. Drizzle with olive oil, sprinkle Italian seasoning, salt, and black pepper, then toss to coat evenly. Spread vegetables in a single layer and roast for 30 minutes, stirring halfway through to ensure even caramelization. Using a shallow baking sheet helps achieve a nice roasted texture instead of steaming.
- Assemble and Season the Salad: Remove roasted vegetables from the oven and allow to cool slightly to prevent wilting the quinoa. In a large bowl, combine cooled vegetables with cooked quinoa and Kalamata olives. Toss gently but thoroughly to mix. Taste and adjust seasoning with additional salt if needed. Letting the salad sit for 10-15 minutes enhances flavor blending.
- Finish and Serve: Transfer the salad to a serving platter or individual bowls. Sprinkle lemon zest over the top and garnish with chopped fresh parsley. Serve immediately at room temperature, or cover and refrigerate. This salad is delicious served warm, cool, or at room temperature.
Notes
- Rinse quinoa thoroughly before cooking to remove the bitter saponin coating.
- Do not overcrowd vegetables on the baking sheet to avoid steaming instead of roasting.
- Allow roasted vegetables to cool before mixing with quinoa to prevent salad from becoming mushy.
- The salad tastes better after resting for 10-15 minutes or a day in the fridge when flavors meld.
- Add extra olive oil, salt, or lemon juice just before serving if flavors seem muted after storage.
- Substitutes can be used such as couscous, bulgur wheat, or farro for quinoa; yellow squash or eggplant for zucchini; any bell pepper color; and green or black olives for Kalamata.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: Mediterranean salad, quinoa salad, roasted vegetables, healthy meal prep, gluten free, vegetarian, easy salad recipe
