Mediterranean Quinoa Salad with Roasted Summer Vegetables
View original ↗
Cookie and Kate · by Cookie and Kate★ 4.9

Mediterranean Quinoa Salad with Roasted Summer Vegetables

NUTRITION · PER SERVING50M COOK
CAL 17%·PRO 20%
CARBS 28G32% OF CAL
7G FIBER14G OTHER7G TOTAL SUGAR
FAT 24G61% OF CAL
5G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fresh Mediterranean salad with roasted summer vegetables, quinoa, fresh herbs and pine nuts. Light, healthy, and naturally vegetarian.

mainmediterraneansaladbowlgluten freevegetarian
View the full recipe on Cookie and Kate →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 medium eggplant (about 1 pound), diced
  • 1 medium-to-large zucchini, diced
  • 1 medium-to-large yellow squash (or another zucchini), diced
  • 4 tablespoons olive oil, divided
  • Salt and freshly ground black pepper
  • 1/2 cup uncooked quinoa, rinsed (or 1 1/2 cups cooked quinoa)
  • 1 cup water
  • 2 to 3 tablespoons lemon juice, to taste (about 1 medium lemon)
  • 1 clove garlic, pressed or minced
  • 1 cup halved grape tomatoes (quarter any larger tomatoes)
  • ⅔ ounce fresh basil leaves, chopped (about ⅓ cup)
  • ⅔ ounce fresh mint leaves, chopped (about ⅓ cup)
  • 1/4 cup sliced almonds or pine nuts, toasted
  • 1/2 to 3/4 cup crumbled feta cheese
PREP
20M
SODIUM
566MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.