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Mediterranean quinoa salad

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Ingredients

Adjust Servings:
1 cup Quinoa
1 rib Celery
1 Italian Tomato
1 Aubergine
1 Zucchini
1 Carrot
2 red roasted Sweet bell peppers
1 tablespoon Olive oil
To taste Sea salt
1 cup fresh Parsley
For the vinaigrette:
2 tablespoons Olive oil
3 tablespoons red wine Vinegar
1 teaspoon dried Oregano
1 teaspoon Maple syrup
1 tablespoon Garlic paste
1/4 teaspoon White pepper
1 teaspoon Lemon zest
1 pinch Sea salt

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Mediterranean quinoa salad

Features:
  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb
  • Low-Fat
Cuisine:

Enjoy a taste of sun with this delicious Mediterranean quinoa salad. The roasted vegetables will melt in your mouth with all their flavour!

  • 30 minutes
  • Serves 4
  • Easy

Ingredients

  • For the vinaigrette:

Directions

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Red quinoa is an excellent base for salads. This quinoa salad has all the Mediterranean flavours: roasted aubergines, carrots, and red peppers, seasoned with a red vinegar vinaigrette.

To prepare it, start with cooking the quinoa. In the meanwhile, prepare the vinaigrette by whisking all the ingredients together. Then, slice and dice the vegetables. Heat the oil in a skillet and roast them until they are slightly charred.

When the quinoa is ready, drain and transfer to a large salad bowl. Add the roasted vegetables, drizzle with the vinaigrette and mix well.

Enjoy warm or cold. It keeps for up to five days refrigerated in a closed container.

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Steps

1
Done
15 minutes

Cook the quinoa

Cook the quinoa in abundant water, until the florets are open and soft. When cooked, drain and transfer to a large salad bowl. Open with the help of a fork to cool down.

2
Done
5 minutes

Slice and dice

Rinse well the vegetables. Peel the carrot and discard the ends. Slice and dice all the vegetables, including the roasted bell peppers. In a cup, whisk together all the ingredients for the vinaigrette.

3
Done
10 minutes

Roast the veggies

Heat the oil in a skillet and add the diced vegetables. Cook, stirring from time to time, until the vegetables are slightly charred. Season with a little salt.

4
Done
2 minutes

Mix

Add the roasted vegetables to the salad bowl, the fresh parsley, and drizzle with the vinaigrette. Mix well.

5
Done

Serve

Transfer the salad to your serving bowls and enjoy!

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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