You’ll love this healthy quinoa salad with feta and roasted vegetables! If you’re looking for some easy healthy meals for lunch or dinner, try this simple vegetarian summer recipe.
Filled with fresh and roasted vegetables, nutritious quinoa, feta cheese and some garlic – this easy salad is packed with flavor, filling and rich in antioxidants! To make preparation faster, I recommend that you cook the quinoa and roast or grill the vegetables whenever you’ve got 20-30 minutes. This way you can throw this salad together for a healthy lunch during the week in like 5 minutes.
Quinoa Salad Ingredients
Quinoa. It’s rich in fiber, gluten-free and great in salads. We’re using cooked quinoa, any variety will work for this salad.
Cherry tomatoes. Tomatoes are very rich in antioxidants and super delicious! I used cherry tomatoes, but any sort of tomatoes will be great for this salad. In general, I recommend using tomatoes when they’re in season (summer!).
Roasted red pepper and cauliflower. But you can also use zucchini, eggplant or whichever type of vegetable you like. If you don’t have any roasted vegetables, it’s really easy to make your own in like 10 minutes. You just need to chop that vegetable, add some salt and olive oil and roast on the stovetop, on the grill or in the oven. The fastest way I’ve found is on the stove, grill would be my second choice.
Feta cheese. It’s salty, delicious, lower in lactose and actually contains probiotics. We’re adding some to our salad – it’s the perfect contrast to the sweet tomatoes and roasted peppers. Feta is pretty salty, so consume in moderation, and you might want to skip on salt for this salad.
Scallions, garlic and arugula. I love these in salads! They add so much flavor and are super healthy too. Something else I would’ve loved to add to this salad would be mint, dill or basil. If you have those in your garden, try it out!
Olive oil and lemon juice. Skipping on other dressings, because this salad doesn’t need a fancy dressing. Plus, it’s too much work.
How To Make Quinoa Salad With Feta And Roasted Vegetables
Making this delicious quinoa salad is super super easy if you’ve done your homework over the weekend:
- Prepare your quinoa and vegetables over the weekend
- Throw all ingredients into a bowl
Enjoy for lunch or quick dinner!
How To Cook Quinoa
If you don’t have cooked quinoa, you can cook your quinoa in around 20 minutes.
- Wash your quinoa with hot water to remove the saponins that give it a bitter taste.
- Add to a sauce pan with water, ratio 1:2.
- Bring to a boil, then let it simmer until water is absorbed (about 6-7 minutes).
- Turn the heat off and let the quinoa sit with lid on for 10 minutes – this way it will get fluffy.
- Store your cooked quinoa in an airtight container in the fridge for 3-4 days.
How To Roast Vegetables
If you haven’t been grilling or roasting vegetables lately, you can roast some cauliflower, eggplant, zucchini or red peppers with some olive oil, salt and optionally garlic. Simply slice your vegetables length-wise or in circles cauliflower in bite-sized pieces, rub with the oil and salt and roast in the oven, on the stove or on the grill on both sides. It usually takes me no longer than 15 minutes for all these vegetables.
Delicious Healthy Additions
If available, feel free to experiment and add these healthy foods to your salad:
- toasted sesame seeds
- chopped and pitted Kalamata olives
- toasted sunflower seeds
or whatever your taste buds desire!
This salad is:
- low in lactose
I really hope you try and enjoy this delicious summer salad with your family! If you do, don’t forget to leave a comment and a positive review, so that more people can find and try it out!
- 1 cup quinoa, cooked
- 1 cup cherry tomatoes
- 1 roasted red pepper
- 1 cup roasted cauliflower
- 3 tbsp feta cheese
- 1 cup arugula
- 1 scallion
- 1 garlic clove
- 1 tbsp olive oil
- 1 tbsp lemon juice (optional)
- Chop the cherry tomatoes, scallion and mince the garlic.
- Add all ingredients to a bowl and mix. If needed, add some salt and pepper.
Amount Per Serving: Calories: 314Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 13mgSodium: 519mgCarbohydrates: 32gFiber: 6gSugar: 8gProtein: 9g
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