Description
This vibrant Mediterranean-inspired salad combines the hearty flavors of roasted vegetables and quinoa with the salty bite of feta cheese and a zesty lemon dressing. Perfect for a nutritious lunch or colorful side dish, it balances wholesome ingredients with a Mediterranean flair.
Ingredients
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)
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
Instructions
Roast the Vegetables:
Preheat your oven to 400°F (200°C). Toss the zucchinis, bell peppers, red onion, and cherry tomatoes in a drizzle of olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, until tender and slightly charred.
Prepare the Quinoa:
While the vegetables are roasting, cook the quinoa according to package instructions and then let it cool slightly.
Make the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, dried thyme, minced garlic, salt, and pepper until well combined.
Assemble the Salad:
In a large bowl, combine the cooked quinoa, roasted vegetables, and chopped parsley. If using, add the Kalamata olives.
Dress and Serve:
Pour the dressing over the quinoa and vegetable mixture. Toss gently to combine, ensuring the dressing coats all ingredients evenly. Sprinkle crumbled feta cheese on top before serving.
Serve warm or chilled.