Mediterranean Quinoa Salad, which is made so delicious and tasty with the addition of roast vegetables. I also added cooked chicken to my recipe, but you could add feta or even roast some chickpeas. This made two bowl sized portions which I ate for lunch for two days. The taste was utterly divine. I have added chicken in this recipe, but if you are vegan why not try adding in chickpeas or if vegetarian feta cheese is also lovely.
You could also use this quinoa recipe as a side dish. So if you have ever wanted to know how to cook quinoa and more importantly make it tasty then this will be a great recipe for you to try!
This Mediterranean salad recipe is a favourite and also uses up vegetables that may be getting past their best. Don’t be afraid to try roasting other vegetables. Just make sure that the firmer the vegetable, you place in at the first part of the roast, with sliced onions, garlic and less firm vegetables at the last part of the roast.
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Mediterranean Quinoa Salad
- Total Time: 35 Minutes
- Yield: 2 1x
Description
Mediterranean Quinoa Salad, which is made so delicious and tasty with the addition of roast vegetables. I also added cooked chicken to my recipe, but you could add feta or even roast some chickpeas. This made two bowl sized portions which I ate for lunch for two days. The taste was utterly divine.
This is a great recipe to help combat food waste. Something I avoid, and something I utterly hate to see. In tough times, it is dishes like this that saw me through, and are still dishes I love! It is also dishes like this that helps fill a hungry belly well. Frugal living is also sensible living, it is purposeful living by aiming for zero waste recipes. So lets make something mighty from food scraps, helping you be a frugal money saver, whilst also helping to reduce food waste!
You could also use this quinoa recipe as a side dish. So if you have ever wanted to know how to cook quinoa and more importantly make it tasty then this will be a great recipe for you to try!
This Mediterranean salad recipe is a favourite and also uses up vegetables that may be getting past their best. Don’t be afraid to try roasting other vegetables. Just make sure that the firmer the vegetable, you place in at the first part of the roast, with sliced onions, garlic and less firm vegetables at the last part of the roast.
Ingredients
Serves 2 as a lunch dish
- 100g Quinoa
- 375ml Hot Water
- 150g Broccoli chopped
- 1 Red Onion Sliced
- 2 Garlic Clove Chopped
- 1 Large Red Roasted Pepper Chopped
- 5–6 Sundried Tomatoes
- 130g Cooked Chicken Chopped (You could swap for some feta cheese or A Tin Of Chickpeas)
- 1 Tbsp Slice Oil
- Juice of 1 Lemon
- 1/2 Tbsp White Wine Vinegar
- 2–3 Tbsp Extra Virgin Olive Oil
- Salt & Pepper
- 1 Tsp Mixed Herbs
- 2 Tbsp Runny Honey
Instructions
Pre Heat Oven 200 degrees Centigrade
In a saucepan place in the quinoa and water and bring to the boil. Once at boil, turn dow to a simmer and place a lid on and cook for around 15 minutes until the water has been absorbed.
Whilst cooking your quinoa, place on a baking tray, the broccoli, along with any harder forms of vegetables you may wish to use (softer vegetables get added in later). Things like sweet potato and butternut squash are great substitutes. Place some olive oil over then and rub it in and coast the vegetables well. Place in the oven for 15 Minutes. You can remove and stir the vegetables over if you wish every five minutes.
Place the cooked quinoa in a bowl. Add in the cold roasted peppers and sun-dried tomatoes if using.
Then you make the dressing, by taking the lemon juice, white wine vinegar, extra virgin olive oil, salt and pepper, mixed herbs and honey and whisking or mixing well together.
Remove the tray of broccoli and then add the red onion and garlic ( if vegan you can add chickpeas) . Mix well and put back in the oven for 15 minutes.
Add to the quinoa bowl, the chopped chicken or feta if using this as an option.
Remove the roasted vegetables from the oven once cooked, and add them to the bowl of quinoa too. Stir round, then add in as much or as little of the dressing as you like.
Notes
Don’t be afraid to add in different elements and USE up any odds and ends that may not be as crisp as when first bought. Roasting gives them a new life!
- Prep Time: 5 Minutes
- Cook Time: 30 Minutes
- Category: Lunch
- Method: Oven
- Cuisine: Mediterranean
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