QUINOA AND ROASTED VEGETABLE SALAD
This Quinoa and Roasted Vegetable Salad makes an ideal lunch or light dinner, which is hearty, nourishing and full of flavour. This salad combines fluffy cooked quinoa with smoky roasted aubergine and courgette, sharp red onion and peppery rocket leaves. This salad offers an irresistible blend of creamy, earthy and zesty notes, drizzled with a rich tahini dressing. This quinoa and roasted vegetable salad is high in fibre and naturally gluten-free. This salad is an excellent plant-based option for meal preparation or a quick weekday meal. Enjoy layered in a mason jar or served fresh for a vibrant and energising dish.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Roast, Prepared in Advance
OCCASION/HOLIDAY
Fall, Winter, Ramadan, Picnic, Potluck, Easter, Graduation, Mother’s Day
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Vegan, High Fibre, Low Fat, Organic, Quick & Easy, Wheat / Gluten-Free, Low/ No Sugar
DISH TYPE
Salad
INGREDIENTS
- 2 tablespoons tahini dressing
- ½ cup cooked quinoa
- ¼ cup roasted aubergine
- ¼ cup roasted courgette
- 2 tablespoons red onion, diced
- ¼ cup rocket
FULL NUTRITIONAL INFORMATION
- Calories: 285 kcal
- Protein: 9 grams
- Carbohydrates: 27 grams
- Sugars: 4 grams
- Fat: 16 grams
- Saturated Fat: 2 grams
- Fibre: 6 grams
- Sodium: 120 milligrams
- Cholesterol: 0 milligrams
PREPARATION
- Cook The Quinoa: Prepare quinoa according to package instructions, using water or low-sodium vegetable broth. Let it cool completely before assembling the salad.
- Roast The Vegetables: Slice the aubergine and courgette into small chunks. Toss with a little olive oil and roast in the oven at 200°C (400°F) for 20 to 25 minutes until soft and golden. Let it cool.
- Combine The Base: In a large bowl, mix the cooked quinoa, roasted aubergine, roasted courgette and diced red onion.
- Add The Greens: Fold in the rocket gently, mixing just until evenly distributed without bruising the leaves.
- Dress And Serve: Drizzle tahini dressing over the salad and stir lightly. Serve immediately or layer into a mason jar, with quinoa and roasted vegetables at the bottom and rocket at the top.
PREP TIME
10 minutes
COOKING TIME
25 minutes
TIPS
- Cool Ingredients Completely: Let quinoa and vegetables cool before mixing to avoid wilting the greens.
- Roast In Batches: Prepare roasted vegetables ahead of time and store for up to 3 days for easy meal assembly.
- Use A Fork For Fluffiness: After cooking, fluff the quinoa with a fork to maintain a light texture.
- Mix Dressing Before Use: Stir or shake the tahini dressing well if it has separated.
- Cut Vegetables Evenly: Even sizes help vegetables roast uniformly and look appealing in the jar.
VARIATIONS
- Add Protein: Mix in chickpeas or edamame for a more filling plant-based option.
- For Extra Crunch: Sprinkle with pumpkin seeds or crushed walnuts before serving.
- Switch The Grain: Use bulgur wheat or brown rice in place of quinoa if preferred.
- Enhance Freshness: Add pomegranate seeds or fresh parsley for a sweet and herbal twist.
- Change The Dressing: Swap tahini dressing with lemon vinaigrette for a lighter flavour profile.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container or mason jar in the fridge for up to 2–3 days.
- Make-Ahead Convenience: Ideal for meal preparation, so store dressing separately and mix before serving.
- Freezing Note: Not suitable for freezing due to the fresh rocket and roasted vegetables.
- Layering Tip: Place quinoa and roasted vegetables at the base and rocket on top to keep it crisp.
- Storage Temperature: Keep chilled and serve cold or allow to come to room temperature for enhanced flavour.