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overhead view of two bowls of mediterranean quinoa salad

Mediterranean Quinoa Salad with Roasted Vegetables


  • Author: Vicky and Ruth
  • Yield: 8 cups 1x
  • Diet: Vegan

Description

Our Mediterranean quinoa salad recipe is filled with roasted vegetables and fresh cucumbers. It's easy to make, healthy, tasty, and will soon become your go-to salad to serve as a light lunch or as a side for your favorite protein. 


Ingredients

Scale
  • Kernels from 4 ears of corn,  or 2 cups frozen corn, thawed
  • 8 ounces cremini mushrooms, sliced. You may use white mushrooms
  • 2 small zucchini, diced (about 2 cups)
  • 1-pint grape or cherry tomatoes, sliced in half
  • 9 scallions, sliced. White and light green parts
  • 3 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp sea salt
  • 1 cup uncooked quinoa, rinsed
  • 1-15 ounce can of chickpeas, drained and rinsed.
  • 2 Persian cucumbers, sliced
  • Pomegranate Vinaigrette,  Creamy Balsamic Dressing or any dressing of your choice

Instructions

  1. Preheat the oven to 400F. Line 1 large baking sheet with parchment paper. 
  2. Place the corn, mushrooms, zucchini, tomatoes, and scallions in a large bowl. Add olive oil, cumin, coriander, and salt. Toss well making sure all the vegetables get coated with the oil and spices.
  3. Transfer the vegetables to the baking sheet,  making sure they lay flat and there's space in between the pieces (it's important not to overcrowd the pan, use an additional baking sheet if necessary. Bake for 45 minutes or until desired tenderness.
  4. While the vegetables are roasting cook the quinoa. Combine the rinsed quinoa, 1 1/3 cups of water, and 1/2 tsp of sea salt in a medium saucepan with a tight-fitting lid and bring to a boil. Cover, reduce the heat, and simmer for 15-20 minutes or until all the water is absorbed.  Let it sit for 10 minutes, covered. Fluff the quinoa with a fork. 
  5. When you are ready to assemble the salad place the roasted vegetables and the quinoa in a large bowl. Add the chickpeas, cucumbers, and salad dressing of choice and mix well. 
  6. Serve warm or cold
  • Category: Salad
  • Method: Roasting
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup
  • Calories: 240
  • Sugar: 5.9
  • Sodium: 462
  • Fat: 8.6
  • Saturated Fat: 1.2
  • Unsaturated Fat: 6.7
  • Trans Fat: 0
  • Carbohydrates: 35.5
  • Fiber: 6.1
  • Protein: 9
  • Cholesterol: 0

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