Mediterranean quinoa salad with roasted vegetables and fresh mint
I have been sooo neglectful of my blog lately; I apologize! I’m afraid that summer has distracted me. I have been making lots of exciting things in the kitchen but haven’t had time to document them.
I did want to share this delicious quinoa salad with you. One of my very first posts on this blog was another quinoa salad. At the time I said the dish was one of my favourite things, and it still is. However, I have to say that there comes a time when I am no longer as inspired by old recipes and a change is in order. This new recipe can be used as a template, and can be varied according to the season or your whims. I have made it with fresh cherry tomatoes and diced cucumber instead of the roasted vegetables; it’s very refreshing and summery that way. Also, you can make it with chickpeas for an added protein boost. Your call!
Here’s the recipe:
- 1 cup quinoa
- 1 small eggplant, sliced thickly
- 1 zucchini, sliced thickly
- 1 red pepper, cored and quartered
- oil, salt and pepper for the vegetables
- 3 tablespoons lemon juice
- 6 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1 teaspoon honey
- 2 cloves garlic, minced
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1 teaspoon cumin
- 2 green onions, slivered
- 1/2 cup almonds
- 1 cup fresh mint, coarsely chopped
- 1/2 cup fresh parsley, coarsely chopped
- feta, crumbled (optional)
Bring a small pot of water to boil; add the quinoa and return to a boil. Reduce heat slightly and boil for 11 minutes. Strain the quinoa and set aside to cool.
Next, preheat oven to 400°F. In a bowl, toss the eggplant, zucchini and pepper with the oil, salt and pepper to coat. Place the veggies on a baking sheet and roast for approximately 20 minutes, turning once, until softened and browned. Remove veggies from oven and allow to cool. Then, put the almonds onto a baking sheet and roast until they begin to brown, 5-8 minutes. Remove from oven and set aside.
To make the dressing, whisk together the lemon juice, olive oil, salt, honey, garlic and spices in a small bowl.
Put the cooled quinoa into a large bowl. Cut the cooled veggies into 1-inch chunks and add to the bowl. Next, coarsely chop the almonds and add them. Then, add the green onions, mint, parsley and feta (if using). Toss everything with the dressing and serve.