Roasted Vegetable & Quinoa Salad with Fresh Herbs and Feta
A bright, wholesome salad perfect for make-ahead Mediterranean lunches
Prep 20 min
Cook 30 min
Total 50 min
Serves 4
This colorful quinoa salad highlights the Mediterranean way of eating with roasted vegetables, fresh herbs, and creamy feta cheese. It’s packed with wholesome ingredients like olive oil, lemon, and garlic, making it an ideal make-ahead lunch that stays fresh and flavorful for days.
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Ingredients
- 1 medium eggplant (diced, about 1 pound)
- 1 zucchini (diced)
- 1 yellow squash (diced, or use an additional zucchini)
- 4 tablespoons olive oil (divided)
- salt (to taste)
- black pepper (freshly ground, to taste)
- ½ cup quinoa (rinsed, uncooked)
- 1 cup water
- 2 tablespoons lemon juice (freshly squeezed, plus more to taste)
- 1 clove garlic (minced or pressed)
- 1 cup grape tomatoes (halved)
- ⅓ cup fresh basil (chopped)
- ⅓ cup fresh mint (chopped)
- ¼ cup sliced almonds (toasted)
- ½ cup feta cheese (crumbled)
Instructions
- Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Spread the diced eggplant, zucchini, and yellow squash evenly on the baking sheets. Drizzle each sheet with 1 tablespoon of olive oil and toss the vegetables to coat. Season with salt and freshly ground black pepper. Roast for 25-30 minutes, turning halfway through, until tender and slightly caramelized. Let cool.
- While the vegetables roast, rinse the quinoa under cold water. In a small saucepan, combine the quinoa and water. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook until the water is absorbed, about 15 minutes. Remove from heat and let it steam with the lid on for 5 minutes. Fluff with a fork and set aside.
- Toast the sliced almonds in a dry skillet over medium heat until golden and fragrant, about 4-6 minutes, stirring frequently to prevent burning. Remove from heat and let cool.
- In a large bowl, whisk together the lemon juice, minced garlic, and remaining 2 tablespoons of olive oil. Add the roasted vegetables, cooked quinoa, grape tomatoes, fresh basil, mint, and toasted almonds. Toss gently to combine. Season with additional salt, pepper, and lemon juice to taste.
- Fold in the crumbled feta cheese just before serving. This salad can be enjoyed at room temperature or chilled and keeps well in the refrigerator for up to 5 days, making it perfect for make-ahead lunches.
Pro tip: Roast the vegetables evenly by spreading them in a single layer and tossing once halfway through cooking for the best caramelization.
Nutrition
This recipe works out to about 320 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.
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