Mediterranean Quinoa Salad (Printable)

A wholesome mix of quinoa, roasted veggies, olives, and tangy lemon-herb dressing ready to serve chilled.

# Ingredient List:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth

→ Vegetables

03 - 1 medium zucchini, diced
04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - 1 small red onion, cut into wedges
07 - 1 cup cherry tomatoes, halved
08 - 1 small eggplant, diced
09 - 2 tablespoons olive oil
10 - Salt and black pepper, to taste

→ Salad Additions

11 - 1/2 cup kalamata olives, pitted and halved
12 - 1/3 cup crumbled feta cheese
13 - 1/4 cup fresh parsley, chopped
14 - 2 tablespoons fresh mint, chopped (optional)

→ Dressing

15 - 3 tablespoons extra virgin olive oil
16 - 2 tablespoons fresh lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1 garlic clove, minced
19 - 1/2 teaspoon dried oregano
20 - Salt and black pepper, to taste

# How to Make:

01 - Preheat oven to 425°F (220°C).
02 - Arrange zucchini, bell peppers, red onion, cherry tomatoes, and eggplant on a baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat evenly.
03 - Roast vegetables for 25 to 30 minutes, stirring once halfway through, until tender and slightly caramelized. Remove from oven and let cool slightly.
04 - While vegetables roast, combine quinoa and water or broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork. Let cool.
05 - In a small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper until emulsified.
06 - In a large bowl, combine cooked quinoa, roasted vegetables, kalamata olives, crumbled feta cheese, parsley, and fresh mint if using. Pour dressing over mixture and toss gently to combine.
07 - Taste and adjust seasoning with salt and pepper as needed. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It tastes just as good tomorrow as it does fresh, making it ideal for meal prep or unexpected guests.
  • The roasting step caramelizes the vegetables into something almost candy-like, transforming them into the real star of the show.
  • You can make it vegan, add protein, or keep it exactly as is—it bends to what you need without complaining.
02 -
  • Don't skip rinsing the quinoa—it makes the texture noticeably fluffier and removes a subtle bitterness that's easy to miss until you know what to listen for.
  • The vegetables must be roughly the same size or the smaller pieces will burn while you wait for the larger ones to soften.
  • If you make this ahead, dress it just before serving or the salad will absorb liquid and become less vibrant, though it'll still taste wonderful.
03 -
  • Drizzle your dressing in stages instead of all at once—you can always add more, but you can't take it back, and the salad should feel tossed together, not drowned.
  • If you're serving this tomorrow, dress only the portion you're eating right now and keep the rest plain; the leftovers will taste fresher this way.

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