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Mediterranean Quinoa Salad with Roasted Vegetables
Ingredients:
For the Salad:
1 cup quinoa, rinsed and cooked according to package instructions
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1/2 red onion, finely chopped
1/2 cup Kalamata olives, sliced
1/2 cup crumbled feta cheese (optional for a vegetarian version)
Fresh parsley, chopped for garnish
For the Roasted Vegetables:
1 zucchini, sliced
1 yellow squash, sliced
1 tablespoon olive oil
1 teaspoon dried oregano
Salt and pepper to taste
For the Lemon Herb Dressing:
1/4 cup olive oil
2 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Instructions:
1. Preheat the Oven:
Preheat the oven to 400°F (200°C).
2. Roast Vegetables:
In a bowl, toss zucchini and yellow squash with olive oil, dried oregano, salt, and pepper.
Spread the vegetables on a baking sheet in a single layer.
Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly golden.
3. Prepare Quinoa:
While the vegetables are roasting, cook quinoa according to package instructions.
4. Assemble the Salad:
In a large mixing bowl, combine cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and crumbled feta cheese (if using).
5. Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
6. Combine and Toss:
Pour the lemon herb dressing over the salad and toss everything together until well combined.
7. Add Roasted Vegetables:
Gently fold in the roasted zucchini and yellow squash into the salad.
8. Garnish and Serve:
Garnish the Mediterranean quinoa salad with chopped fresh parsley.
Serve it chilled or at room temperature as a refreshing and nutritious vegetarian lunch option.
Feel free to customize the salad with your favorite Mediterranean ingredients. Remember have fun with it and enjoy your food it does not have to be boring or tasteless.
-Sista T
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