Roasted Vegetable Quinoa Salad Recipe - Food Fanatic
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Roasted Vegetable Quinoa Salad Recipe

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    8 Servings

Ingredients

  • 2 cups Quinoa
  • 1 small Eggplant, 3/4 inch diced
  • 1 Red Pepper, 1 inch diced
  • 1 Yellow Bell Pepper, 1 inch diced
  • 1 Red Onion, 1 inch diced
  • 2 cloves Garlic, Minced
  • 2/3 cup Olive Oil, Divided
  • 2 1/2 teaspoons Salt, Divided
  • 1 teaspoon Ground Black Pepper, Divided
  • 1/3 cup Fresh Lemon Juice
  • 4 Scallions, Thinly sliced
  • 15-20 Fresh Basil Leaves, Cut julienne
  • 8 ounces Fat Free Crumbled Feta

Directions

  1. Preheat the oven to 425°F.
  2. Rinse and drain the quinoa thoroughly. In a medium pot, combine the quinoa with 4 cups water and bring to a boil. Reduce to simmer, cover and cook until all the water is absorbed, about 15 minutes. The grains should be soft when done.
  3. When the quinoa is done transfer it to a large bowl to allow it to cool and let extra steam escape.
  4. On a large sheet pan, toss the eggplant, peppers, onion, and garlic with 1/3 cup olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon of pepper. The vegetables should all be oil-coated.
  5. Roast in the oven for 40 minutes or until soft and browned. Turn the veggies halfway through with a spatula. Remove from the oven and let it cool.
  6. In a small bowl, whisk together the lemon juice, 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
  7. Combine the quinoa, vegetables and dressing into a large bowl and gently toss to mix in the dressing. Add the scallions, feta and basil.
  8. Serve at room temperature or chilled. 
Roasted vegetable quinoa salad photo
Source: Adapted from Ina Garten