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Easy Roasted Vegetable Quinoa Salad

Jessica T. Brown
A vibrant, wholesome salad featuring roasted eggplant, zucchini, and shallots tossed with fluffy quinoa, sun-dried tomatoes, fresh herbs, and a honey-red wine vinaigrette.
High in protein, fiber, and heart-healthy fats
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Appetiser, Main Course, Salad, Side Dish
Cuisine Mediterranean
Servings 6

Equipment

  • 1 small pot
  • 1 Baking Sheet
  • Olive oil spray
  • fine mesh strainer
  • Large Mixing Bowl

Ingredients
  

  • 1 cup quinoa uncooked
  • 2 cups reduced-sodium chicken broth or vegetable broth for vegetarian
  • 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
  • 1/4 cup red wine vinegar
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh parsley chopped

Instructions
 

  • Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting.
    Line a baking sheet with parchment paper to prevent sticking, then lightly coat the parchment with olive oil spray for an even, non-stick surface.
    This step ensures your vegetables roast evenly and develop a golden-brown, caramelized exterior.
  • Chop and Season Vegetables: Wash and chop the eggplant, zucchini, and shallots into bite-sized, uniform pieces to guarantee even cooking.
    Place the vegetables on the prepared baking sheet, sprinkle with kosher salt, and gently toss them with your hands to coat evenly, enhancing the natural flavors during roasting.
  • Roast Vegetables Until Tender: Place the baking sheet in the preheated oven and roast the vegetables for 35–45 minutes, turning them halfway through to ensure even caramelization.
    Roast until they are golden, tender, and slightly crisp at the edges, allowing the natural sweetness of the vegetables to develop fully.
  • Rinse and Cook Quinoa: While the vegetables roast, rinse 1 cup of quinoa in a fine mesh strainer under cold water to remove any bitterness.
    Transfer the rinsed quinoa to a small pot with 2 cups of chicken or vegetable broth, bring to a boil, then reduce to a simmer, cover, and cook for 15–20 minutes until the quinoa is fluffy and all liquid is absorbed.
  • Prepare Vinaigrette Dressing: In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon honey, and 1/4 cup red wine vinegar until smooth.
    This sweet-tangy dressing will coat the quinoa and vegetables evenly, adding brightness and depth to the salad.
  • Combine Salad Ingredients: Once the quinoa is cooked and vegetables are roasted, transfer them to a large mixing bowl.
    Chop the sun-dried tomatoes and fold them in, ensuring every ingredient is evenly distributed for consistent flavor in every bite.
  • Toss with Dressing and Herbs: Pour the vinaigrette over the quinoa and roasted vegetables, gently tossing to combine.
    Finally, add the chopped fresh basil and parsley, mixing carefully to retain their bright color and fresh aroma, creating a visually appealing, flavorful salad.

Notes

  • For a vegetarian version, replace chicken broth with vegetable broth for added flavor.
  • Uniformly chop vegetables to ensure even roasting and consistent texture.
  • Use parchment paper and olive oil spray to prevent sticking and make cleanup easier.
  • Roasted vegetables can be prepared ahead of time and refrigerated until assembling the salad.
  • Adjust honey and vinegar in the vinaigrette to balance sweetness and acidity to taste.
  • This salad can be served warm, room temperature, or chilled for versatility.