Roasted Vegetable Quinoa Salad
This Roasted Vegetable Quinoa Salad pairs nutty quinoa with tender roasted eggplant, zucchini, and shallots, tossed in a honey-red wine vinaigrette. With sun-dried tomatoes and fresh herbs, it’s a protein-rich, fiber-packed, and satisfying meal perfect for lunch, dinner, or meal prep.
Equipment
- Small pot (1)
- Baking sheet – 1
- Mixing bowl (1)
- Measuring Cups and Spoons
- Strainer (for rinsing quinoa)
- Spoon or spatula (for mixing)
Ingredients
- 1 cup quinoa uncooked
- 2 cups chicken broth or vegetable broth for vegetarian option
- 3 cups eggplant chopped (about 1 medium eggplant)
- 3 cups zucchini chopped (about 1 medium zucchini)
- 2 cups shallots chopped (3–4 large shallots)
- 1 tsp kosher salt
- Olive oil spray as needed
- 1 cup sun-dried tomatoes not packed in oil
- 1 tbsp olive oil
- 1 tbsp honey
- ¼ cup red wine vinegar
- ¼ cup fresh basil chopped
- ¼ cup fresh parsley chopped
Instructions
- Preheat the Oven and Prepare the Baking Sheet: Begin by preheating your oven to 400°F (200°C) to ensure it’s hot enough for roasting the vegetables evenly. While the oven warms, line a large baking sheet with parchment paper to prevent sticking. Lightly coat the parchment with olive oil spray, creating a non-stick surface that will help the vegetables roast beautifully without burning.
- Chop the Vegetables for Roasting: Wash and dry the eggplant, zucchini, and shallots. Cut the eggplant and zucchini into roughly 1-inch cubes, ensuring pieces are similar in size for even cooking. Peel and coarsely chop the shallots into large chunks. Placing vegetables of uniform size ensures they roast at the same rate and develop golden edges without overcooking.
- Season the Vegetables: Transfer the chopped vegetables to the prepared baking sheet. Sprinkle 1 teaspoon of kosher salt evenly over the vegetables. Using clean hands or a spatula, toss the vegetables gently to coat them in salt. The salt will enhance their natural sweetness and help release moisture for caramelization during roasting.
- Roast the Vegetables: Spread the vegetables in a single, even layer on the baking sheet. Place the sheet in the preheated oven and roast for 35–45 minutes. About halfway through, stir or gently flip the vegetables to ensure all sides become golden brown and tender. Keep an eye on them toward the end to prevent over-browning. The eggplant and zucchini should be soft and slightly caramelized, while shallots become sweet and fragrant.
- Rinse and Cook the Quinoa: While the vegetables roast, measure 1 cup of uncooked quinoa into a fine-mesh strainer. Rinse thoroughly under cold running water to remove the natural bitter coating, called saponin. In a small pot, combine the rinsed quinoa with 2 cups of chicken broth (or vegetable broth for a vegetarian option). Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 15–20 minutes. The quinoa is done when it becomes tender and all liquid is absorbed. Fluff gently with a fork to separate the grains.
- Prepare the Honey Vinaigrette: In a small bowl or jar, combine 1 tablespoon olive oil, 1 tablespoon honey, and 1/4 cup red wine vinegar. Whisk or shake vigorously until fully emulsified. Taste and adjust sweetness or acidity if needed. This vinaigrette will add a subtle sweetness and tang that complements the roasted vegetables and the nutty quinoa perfectly.
- Combine Quinoa and Roasted Vegetables: Once the quinoa is fluffy and the vegetables are roasted, transfer both to a large mixing bowl. Chop 1 cup of sun-dried tomatoes into smaller pieces and stir them in, adding a concentrated burst of sweetness and chewy texture. Pour the prepared vinaigrette over the mixture and toss gently but thoroughly to coat every piece evenly.
- Add Fresh Herbs for Brightness: Finally, chop 1/4 cup fresh basil and 1/4 cup fresh parsley, then fold them into the salad. The fresh herbs not only enhance flavor but also add vibrant color and aromatic freshness. Give the salad a final gentle toss to ensure all ingredients are evenly distributed.
- Serve or Store: Serve the Roasted Vegetable Quinoa Salad warm, at room temperature, or chilled. It pairs wonderfully with grilled chicken, fish, or as a standalone plant-based meal. For meal prep, store in an airtight container in the refrigerator for up to 4 days, allowing flavors to meld beautifully over time.
Notes
- For the best texture, use a fine-mesh strainer to rinse quinoa thoroughly; this removes its natural bitterness.
- Make sure vegetables are cut into uniform pieces to ensure even roasting and caramelization.
- Roasting time may vary slightly depending on your oven and vegetable size; check for tenderness and golden edges.
- Use fresh herbs whenever possible—basil and parsley add a bright, aromatic finish.
- Sun-dried tomatoes provide a concentrated sweetness; if unavailable, roasted red peppers or dried cranberries can be a tasty substitute.
