Warm Roasted Vegetable Quinoa Salad
Warm Roasted Vegetable Quinoa Salad is a colorful Mediterranean-inspired dish packed with roasted vegetables, fluffy quinoa, peppery rocket, and a simple pesto balsamic dressing. It's a wholesome vegetarian meal that's perfect for lunch, dinner, or meal prep.
Equipment
- Baking sheet
- Large mixing bowl
- Saucepan
- Small bowl
- Whisk
Ingredients
- 1 large aubergine cut into chunks
- 1 tablespoon balsamic vinegar
- 2 red onions cut into wedges
- 2 red peppers cored, deseeded, and cut into chunks
- 2 tablespoons green pesto or sun-dried tomato paste
- 3 courgettes cut into chunks
- 3 garlic cloves peeled
- 3 tablespoons olive oil
- 75 g rocket leaves
- 150 g quinoa
Instructions
- Preheat the oven to 220°C (425°F).
- Arrange the courgettes, peppers, onions, aubergine, and garlic on a large baking sheet.
- Drizzle with the olive oil.
- Roast for 20 to 25 minutes until tender and lightly charred.
- Meanwhile, cook the quinoa according to the package instructions.
- Drain well.
- Whisk together the pesto or sun-dried tomato paste with the balsamic vinegar.
- Transfer the roasted vegetables to a large serving bowl.
- Add the cooked quinoa and rocket leaves.
- Pour over the dressing.
- Toss gently until everything is evenly coated.
- Serve warm.
Notes & Wine Advice
Recipe Notes
Roast the vegetables until lightly caramelized for the richest flavor. Allow the quinoa to drain thoroughly so the salad stays light and fluffy. The salad is delicious served warm or chilled the next day. Add grilled chicken, salmon, or toasted pine nuts for extra protein and texture.Wine Advice
A crisp Sauvignon Blanc pairs beautifully with the roasted vegetables and pesto. For a lighter pairing, enjoy a chilled Rosé alongside this colorful salad.Nutrition values
Calories: 372 kcal | Carbohydrates: 39 g | Protein: 10 g | Fat: 19 g | Saturated Fat: 3 g | Sodium: 210 mg | Sugar: 9 g