Roasted Vegetable Salad with Quinoa and Feta
Roasted Vegetable Salad with Quinoa and Feta is a vibrant, nutritious dish that perfectly combines the sweetness of caramelized vegetables with the creaminess of feta cheese. This colorful salad is not only a feast for the eyes but also packed with protein and essential nutrients, making it an ideal choice for lunch or dinner. Enjoy it warm or cold, and feel free to customize it with your favorite seasonal veggies or herbs for a delightful culinary experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 medium zucchini, diced
- 1 bell pepper (any color), diced
- 1 small eggplant, diced
- 1 small red onion, chopped
- 4 oz feta cheese, crumbled
- 2 tbsp extra virgin olive oil
- 1 tsp dried thyme or oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Rinse quinoa under cold water. In a pot, combine quinoa with water and bring to a boil. Reduce heat and simmer uncovered for about 15 minutes until all water is absorbed.
- Chop the zucchini, bell pepper, eggplant, and onion into bite-sized pieces. Toss them in olive oil with dried herbs, salt, and pepper.
- Spread seasoned veggies on the baking sheet in an even layer and roast for 25-30 minutes until golden brown.
- In a large bowl, combine cooked quinoa and roasted vegetables while still warm. Crumble feta cheese over the top and gently mix.
- Serve warm or chilled, drizzled with additional olive oil if desired.
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 20mg