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Close-up of golden-white quinoa mixed with halved cherry tomatoes and charred zucchini.

The Ultimate Mediterranean Quinoa Salad: A Roasted Vegetable Masterpiece

This vibrant Mediterranean quinoa salad features fluffy golden quinoa, blistered bell peppers, charred zucchini, soft roasted red onions, and large feta crumbles all tossed in a glossy olive oil vinaigrette.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch, Salad
Cuisine: American, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dry white quinoa Rinsed well
  • 2 cups water or low-sodium vegetable broth For boiling
  • 2 large red bell peppers Cut into chunks
  • 2 medium zucchini Sliced into thick half-moons
  • 1 large red onion Chopped into thick chunks
  • 2 tbsp extra virgin olive oil For roasting
  • 1 cup cherry tomatoes Halved
  • 0.5 cup Kalamata olives Left whole
  • 0.5 cup white feta cheese In large crumbles
  • 0.25 cup fresh parsley Finely chopped
  • 0.25 cup extra virgin olive oil For dressing
  • 2 tbsp fresh lemon juice
  • 1 clove garlic Minced
  • 1 tsp Dijon mustard

Equipment

  • 1 Large Rimmed Baking Sheet Essential for blistering and charring the vegetables without steaming them.
  • 1 Fine Mesh Strainer Crucial for rinsing the quinoa to remove bitterness.

Method
 

Cooking Process
  1. Rinse the dry quinoa thoroughly under cold water. Combine quinoa and water (or broth) in a saucepan. Bring to a boil, reduce to a low simmer, cover, and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
  2. Preheat your oven to 425°F (220°C). Toss the chunky red bell peppers, zucchini half-moons, and chopped red onions with 2 tablespoons of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until the peppers are blistered and the zucchini is charred.
  3. In a small bowl, whisk together 1/4 cup of olive oil, fresh lemon juice, minced garlic, and Dijon mustard until glossy and emulsified. Season with salt and pepper to taste.
  4. In a large serving bowl, combine the fluffy quinoa with the warm roasted vegetables. Top with whole Kalamata olives, halved cherry tomatoes, and large feta crumbles. Pour the glossy dressing over the top, toss gently, and garnish with finely chopped fresh parsley flakes.

Notes

Do not crowd the roasting pan; use two pans if necessary to ensure a proper char.
Let the quinoa and roasted vegetables cool slightly before adding the feta so the cheese stays in large, distinct crumbles.