Roasted Mediterranean Vegetable and Quinoa Salad

If you’re looking for a vibrant, nutrient-packed dish that’s as delicious as it is visually appealing, this Roasted Mediterranean Vegetable and Quinoa Salad is a winner. Perfect for a quick lunch or a colorful side dish, this salad combines the wholesome flavors of roasted vegetables, nutty quinoa, and tangy feta cheese—all drizzled with a zesty lemon dressing. It’s an effortless way to bring the warmth and flavors of the Mediterranean right to your table.

Why You’ll Love This Salad

This salad doesn’t just look good; it’s full of satisfying textures and flavors. The roasted vegetables add a smoky sweetness, the quinoa brings a delicate crunch and protein boost, and the feta adds a rich, salty bite. Tossed in a lemon-thyme dressing, it’s refreshing, light, and brimming with Mediterranean flavors.

Ingredients

For the Salad:

• 2 cups cooked quinoa
• 2 zucchinis, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1/2 red onion, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup Kalamata olives, halved (optional, but highly recommended!)

For the Dressing:

• 1/4 cup extra virgin olive oil
• 3 tablespoons lemon juice
• 1 teaspoon dried thyme
• 1 clove garlic, minced
• Salt and pepper, to taste

How to Make the Roasted Mediterranean Vegetable and Quinoa Salad

1. Roast the Vegetables
   Preheat your oven to 400°F (200°C). Toss the zucchini, red and yellow bell peppers, red onion, and cherry tomatoes in a light drizzle of olive oil, salt, and pepper. Arrange the vegetables on a baking sheet in a single layer and roast for 20-25 minutes, or until they’re tender and slightly charred. Roasting enhances their natural sweetness, giving a deep, caramelized flavor that pairs beautifully with quinoa.
2. Prepare the Quinoa
   While the vegetables are roasting, cook the quinoa according to the package instructions. Once it’s done, let it cool slightly—this will help the grains stay fluffy in the salad without getting mushy.
3. Whip Up the Dressing
   In a small bowl, whisk together the olive oil, lemon juice, dried thyme, minced garlic, salt, and pepper. This dressing is light and zesty, with just a hint of thyme for a herbal undertone.
4. Assemble the Salad
   In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and chopped parsley. If you’re adding Kalamata olives, now’s the time to toss them in.
5. Dress and Serve
   Pour the dressing over the salad mixture and toss gently to coat all ingredients. Finally, sprinkle the crumbled feta cheese on top for a salty finish that ties everything together.

This salad can be enjoyed either warm or chilled, making it versatile for any season or occasion. Pair it with grilled chicken, fish, or falafel for a heartier meal, or enjoy it as a stand-alone dish that’s light yet satisfying.

Tips to Make it Your Own

• Add More Veggies: Roasted eggplant, artichoke hearts, or asparagus would make great additions!
• Switch Up the Herbs: Fresh basil or mint can add a different Mediterranean twist.
• Extra Protein: Add a handful of chickpeas for extra protein and fiber.

Why This Salad is a Nutritional Powerhouse

Quinoa is a complete protein and provides essential amino acids, making it a great plant-based protein source. Roasted vegetables add vitamins, fiber, and antioxidants, while feta cheese provides calcium and a dose of healthy fats. And let’s not forget the olive oil in the dressing, which is full of heart-healthy monounsaturated fats.

Enjoy the medley of flavors and health benefits in this Roasted Mediterranean Vegetable and Quinoa Salad—it’s a simple yet exquisite dish that brings a touch of Mediterranean sunshine to any meal.