Mediterranean Quinoa Salad with Roasted Vegetables

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This healthy vegetarian quinoa salad makes for a simple lunch or dinner, thanks to staples like roasted red bell peppers, Zucchini and onion

This colorful quinoa salad holds up well in the fridge all week long, is perfectly packable, and has enough protein and other good things to keep you satisfied. It also doesn’t really take a whole lot of time to assemble, so now I really don’t haveany excuse not to make it before the week gets underway.

Loaded with the nutrients of vegetables along with a zesty and flavourful dressing, Mediterranean Quinoa Salad, is a delicious salad that can be made in under 10 minutes. Serve it on its own or a side dish for your weekend brunch. 

For this salad, we will need:

Quinoa – It is one of those food ingredients that is becoming very popular recently due to its nutritional benefits. High in Protein, it is a great substitute for rice too. 

Veggies – For the veggies, I have used tomatoes, cucumber, onion, red bell pepper, yellow bell pepper, green bell pepper, onion, zucchini , mint and parsley. You can even add carrot, corn, etc. 

Fruits – Pineapple, apple you can use any fresh fruits .

Walnuts – These are a must for the crunch, but if you don’t have walnuts, you can even add pine nuts or almonds to this salad. 

Dressing – To make this salad full of flavor, here we have a simple dressing that is made with the combination of just 5 ingredients – extra virgin olive oil, salt, pepper, lemon juice, and balsamic vinegar. Crushed garlic can also be added in the dressing if you like garlicky flavor in your salads.

Make a batch of my Balsamic Vinaigrette Salad Dressing and use it in this salad. Even Lemon Garlic Dressing will taste great here.

How to cook Quinoa?

  • Quinoa is a little tricky to cook and you will get the perfect technique when you try it for 2 to 3 times.
  • Wash the quinoa for about 3 to 4 times, to wash the bitterness of its outer coating.
  • Here, I will tell you the ratio of water to quinoa to cook 1 cup quinoa. You need about 1-1/2 cup water for 1 cup quinoa.  1 cup quinoa, fluffs up after cooking, and gives you 3 cups of cooked quinoa.
  • Make sure you don’t overcook it, as it will not taste good in the salad. It takes about 20 minutes to cook quinoa in a pan.

You can add any greens of your choice such as Arugula, Spinach, Kale, Chard, Mixed Greens, etc in this salad. You can also use feta cheese and olives.

Print Recipe
5 from 4 votes

Mediterranean Quinoa Salad with Roasted Vegetables

This Mediterranean Salad with Quinoa is easy to make and light summer salad that has tasty Mediterranean flavors. 
Course: healthy food, Salad, Snack
Cuisine: Mediterranean
Keyword: fresh salad, healthy salad, quinoa salad, salad
Author: Bhawna Maharshi


  • 1.5 Cup Quinoa cooked
  • 1 Red Onion
  • 1/2 Yellow Zucchini
  • 1 Green Capsicum
  • 1 tbsp Olive Oil
  • 1/4 Cup Cucumber chopped
  • 1/4 Cup Onion chopped
  • 1/4 Cup Yellow Bell Pepper chopped
  • 1/4 Cup Red Bell Pepper chopped
  • 1/4 Cup Tomato chopped
  • 1/2 Cup Pineapple chopped
  • 1/2 Cup Apple chopped
  • 1/4 Cup Walnuts roasted and chopped
  • few Parsley
  • few Mint Leaves
  • 1/2 tsp Mixed Herbs
  • 1/2 tsp Black Pepper
  • 1/2 tsp Red Chilli Flakes
  • Salt to taste

For Dressing:

  • 1 tbsp Vinegar
  • 1/2 Lemon
  • 2 tbsp Olive Oil
  • 1/4 tsp Black Pepper
  • 1/4 tsp Red Chilli Flakes
  • Salt to taste


  • Preheat the oven at 200 degrees.
  • In a baking dish add chopped 1 red onion, green capsicum and green capsicum.
  • Drizzle with 1 tsp olive oil and toss. Add a little more if necessary; you want enough to lightly coat the vegetables. Sprinkle with salt and pepper. Roast until the veggies are softened and beginning to brown, about 20 to 30 minutes. Set the roasted vegetables aside to cool.
  • Add the dressing ingredients in a bowl and mix well.
  • Add all the ingredients to make the salad in a bowl and mix well.
  • Pour the dressing over the salad and mix well. Refrigerate for 1-2 hours before serving.



  • Don’t overcook the quinoa, it should be nice and separate. If you cook it more, it might turn mushy.
  • Wash quinoa 3-4 times with water before you cook it. 
  • It tastes better the next day, so you can make extra and store in the fridge for the next day too. 
  • If you are not a fan of any of the ingredients, you can simply opt them out.
  • Always add fresh tomatoes in the salad.
  • Don’t overdo the dressing too, let the flavors of veggies also stand out.

Cooking with lots of love and straight from the heart.

Bhawna Maharshi

Pans n ovens

7 thoughts on “Mediterranean Quinoa Salad with Roasted Vegetables”

  1. Reema kundra says:

    5 stars
    Recipe explained very nicely ? step by step. Will try it . Thank you ?

  2. Anonymous says:

    5 stars
    Fantastic ??
    Delicious ? perfect

  3. tushar sharma says:

    5 stars
    This is so fantastic
    Keep it up
    So amazing

  4. Niyati says:

    5 stars
    I am surely trying this !

  5. Shilpa says:

    Yummy yummy salad ???? aaj hi try kerti hoon ???

  6. Anju Sharma says:

    Very nice nd easy recipe

  7. Anju Sharma says:

    Very nice and easy recipe

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