Mediterranean Quinoa Salad with Roasted Vegetables
This Mediterranean Salad with Quinoa is easy to make and light summer salad that has tasty Mediterranean flavors.
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.