Description
This Delicious Mediterranean Quinoa Salad with Roasted Vegetables combines vibrant roasted zucchini, bell peppers, and cherry tomatoes with fluffy quinoa, Kalamata olives, and fresh herbs. Tossed in a flavorful olive oil and Italian seasoning dressing, it makes a wholesome, colorful, and nutrient-dense meal perfect for lunch or a light dinner.
Ingredients
Scale
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
Salad
- 2 cups quinoa, cooked according to package directions
- 1/4 cup Kalamata olives, pitted and halved
- 1 tsp lemon zest
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the vegetables: Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the zucchini, red bell pepper, green bell pepper, and cherry tomatoes. Drizzle with olive oil and sprinkle with Italian seasoning, salt, and black pepper. Toss everything until the vegetables are evenly coated.
- Roast the vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Cook the quinoa: While the vegetables roast, cook the quinoa according to package instructions. Once cooked, fluff with a fork and let it cool slightly.
- Combine salad ingredients: In a large bowl, mix the cooked quinoa with roasted vegetables, Kalamata olives, and lemon zest. Toss gently to combine all flavors evenly.
- Garnish and serve: Sprinkle chopped fresh parsley over the salad for a burst of freshness. Serve warm or chilled as desired.
Notes
- You can substitute or add other Mediterranean vegetables such as eggplant or red onion for variety.
- Use chilled quinoa if you prefer the salad cold, especially for picnic or lunch box options.
- Adjust seasoning by adding more lemon zest or a splash of fresh lemon juice for extra brightness.
- This salad keeps well in the refrigerator for up to 3 days, making it great for meal prep.
