Roasted Vegetable Quinoa Salad

July 9th, 2013


This is one of my favorite summer salads.  It is simple to make, full of delicious flavor and very versatile.  You can make it with any vegetables you have in the house (I’ve used asparagus, roasted red onions, eggplant, zucchini, tomatoes…) and it comes out amazing every time.  This weekend I had a bunch of zucchini from the farmer’s market so I decided to make that my featured vegetable.  Zucchini is one of my favorite summer fruits (yes, it’s a  fruit) because is low in calories, fat and cholesterol AND good source of fiber, vitamin C and vitamin B6.

Start off by cutting the zucchini into large bite-sized pieces and roasting them in the oven.


While the zucchini is roasting, quarter the tomatoes


 Mix up the dressing, toss everything together in a large bowl and enjoy!



Roasted Vegetable Quinoa Salad

2 medium zucchini

2 medium golden zucchini

1 pint grape tomatoes, cut into quarters

1/2  cup raw quinoa, cooked to equal approximately 2 cups cooked quinoa, set aside and cooled

1 1/2 cups chopped fresh basil

approximately 1/2 cup crumbled feta cheese (optional)

¼ cup pinenuts toasted (optional)

Dressing Ingredients:

2 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

1 teaspoon garlic, peeled and minced

1/2 teaspoon Dijon mustard

1/2 teaspoon organic sugar or honey


Cut zucchini into large bite-sized pieces.  Drizzle with a little olive oil (about 2-3 teaspoons) Preheat oven to 400 degrees and roast veggies until brown (about 30-45 minutes, tossing on occasion)

Combine the roasted zucchini, quartered tomatoes, cooked quinoa and the basil in a large bowl. Add most of the crumbled feta cheese. Toss.

Whisk the dressing ingredients together in a small bowl and then pour over the salad. Mix well and adjust seasonings, if necessary.

Garnish with the rest of the feta and the pine nuts.  You can sprinkle a little more basil on top too, if desired.

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