Quinoa Salad with Roasted Vegetables, Feta, and Lemon Vinaigrette

A vibrant and healthy quinoa salad featuring roasted Mediterranean vegetables, tangy feta cheese, and a bright lemon vinaigrette.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

5 items

Cost

£1.66/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Salad

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1cupQuinoa(Uncooked)

£0.75

2cupsWater

1Zucchini(Medium, diced)

£0.70

0.5Eggplant(Medium, diced)

£0.60

2Bell Peppers(Any color, diced)

£1.50

0.5Red Onion(Diced)

£0.30

3tablespoonsOlive Oil(Divided)

£0.25

1teaspoonDried Oregano

£0.10

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

4ouncesFeta Cheese(Crumbled)

£1.50

0.3cupFresh Parsley(Chopped)

£0.35

3tablespoonsLemon Juice(Freshly squeezed)

£0.20

3tablespoonsOlive Oil(For vinaigrette)

£0.25

1teaspoonDijon Mustard

£0.05

1cloveGarlic(Minced)

£0.05

0.3teaspoonSalt(For vinaigrette, or to taste)

£0.01

0.1teaspoonBlack Pepper(For vinaigrette, or to taste)

£0.02

Total Cost

£6.66

£1.66 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Rinse quinoa thoroughly in a fine-mesh sieve.
3.
In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, or until all water is absorbed. Fluff with a fork and set aside to cool.
4.
While the quinoa is cooking, toss zucchini, eggplant, bell peppers, and red onion with 2 tablespoons olive oil, oregano, salt, and pepper on a large baking sheet.
5.
Roast for 25-30 minutes, or until vegetables are tender and slightly browned, flipping halfway through.
6.
While vegetables are roasting, prepare the lemon vinaigrette: In a small bowl, whisk together lemon juice, 3 tablespoons olive oil, Dijon mustard, minced garlic, salt, and pepper.
7.
In a large bowl, combine cooked quinoa, roasted vegetables, feta cheese, and parsley.
8.
Pour lemon vinaigrette over the salad and toss gently to combine.
9.
Serve immediately or chill for later.

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My Notes

Nutrition Information

Nutrition per serving (280g)

475 kcal / 1987 kJ

Carbs

42g

16% of RDA

Fat

29g

41% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

9 g

10% of RDA

Sodium

520 mg

23% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Add other vegetables like cherry tomatoes or asparagus to the roasting pan.

Toasted pine nuts or almonds add a nice crunch to the salad.

You can make the quinoa and roast the vegetables ahead of time and store them separately in the refrigerator. Assemble the salad just before serving.

For a vegan option, omit the feta cheese.

Adjust the lemon juice in the vinaigrette to your taste.

Cooking Equipment

Oven

Large baking sheet

Stove

Medium saucepan

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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