Roasted Mediterranean Quinoa Salad

A Few Words…

One thing about quinoa, it’ so versatile and you can do so much with it. 

Here’s a delicious variation made with some different veggies and spices!

I turned on my oven, roasted the veggies and created a new salad! You can do this too with no fuss! When you cook quinoa freeze extra in baggies! By the time you finish chopping and getting your additions ready, the quinoa will be thawed. By prepping foods to use later on you are creating a great healthy habit!

Get creative!!

Roasted Mediterranean Quinoa Salad

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Serves 4-6

  • 1 can of chickpeas, rinsed and drained
  • 2 red peppers, cut into halves
  • 1 medium zucchini, cut in slices
  • Mushrooms, assortment of your favorite, cut into slices (I used white and cremini)
  • Sweet potato, peeled and cut into cubes (I precooked it!)
  • 3 tsp. Mediterranean herbs or your favorite dried herb blend
  • 1/4 cup olive oil, divided
  • 1 tbs. fresh lemon juice
  • Salt and pepper, to taste
  • Cooked quinoa (directions below)

Make Quinoa:
Bring 1 1/4 cups of water and 1 cup of quinoa to a boil in a medium saucepan. Once it starts to boil, turn the heat to low, cover the pan and cook for 12 minutes. Turn the heat off and leave the covered pot on the stove for 15 minutes. Fluff with a fork and allow the quinoa to cool. This makes approximately 3 cups of cooked quinoa. Leftover cooked quinoa freezes great in a freezer baggie!

Roast Vegetables:
Preheat oven to 375F°.

Line 2 baking sheets with parchment paper and set aside.
In a medium bowl toss the chickpeas with 1 tsp. dried herbs (I used a Mediterranean blend) and 1/2 tbs.olive oil. Spread on the prepared baking sheet in a single layer and put the cut pepper halves on it as well. Bake for 30-40 minutes, turning the chickpeas midway. Remove from the oven, and let cool.

Put the sliced zucchini, mushrooms and cubed sweet potatoes in another bowl and toss with 1 tsp. of the dried herbs and 1/2 tbs. olive oil. Spread in a single layer on the prepared baking sheet and roast in the oven for 25-30 minutes, until golden. Toss the vegetables midway and bake longer if needed. Remove from oven and let rest.

When the vegetables are at room temperature, remove the skin from the peppers. Cut all the vegetables into bite sized pieces.

Put some of the cooked quinoa in a large serving bowl. Add the roasted vegetables, toss lightly and then add more cooked quinoa. In a small bowl whisk together 3 tbs.olive oil, 1 tbs. fresh lemon juice, 1 tsp. dried herbs, salt and pepper. Add to the quinoa salad and mix well.

Serve at room temperature and enjoy!