Project Description

Quinoa Salad with Roasted Vegetables

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A simple and healthy quinoa salad with eggplant, zucchini and tomato.


  • 1.5 cups quinoa
  • 1 medium eggplant, diced in 1.25 cm (1/2 in.)
  • 1 large zucchini, diced in 1.25 cm (1/2 in.)
  • 1 teaspoon ground cumin
  • 1/4 cup olive oil
  • 2 cups cherry tomatoes, halved
  • 1/2 cup fresh basil leaves, shredded
  • 1/2 cup parsley leaves, coarsely chopped
  • 3 tablespoon balsamic vinegar
  • 2/3 cup (100g) feta cheese, optional


  1. Preheat oven on 350 ⁰F. Cook the quinoa in 2.5 cups of water. Put the cooked quinoa aside and let it cool until room temperature.
  2. Meanwhile, on a large baking pan lined with parchment paper, spread the diced eggplant and zucchini in a single layer. Sprinkle with cumin and with 4 tsp of olive oil. Season to taste with pink salt and pepper. Roast in oven for 12 minutes, then add the tomatoes, cut side facing up. Bake 8 to 10 minutes or until eggplant is tender and the tomatoes begin to soften.
  3. In a large bowl, combine quinoa, roasted vegetables, basil, parsley and feta cheese (optional). Season to taste.
  4. In a small bowl, combine remaining olive oil and vinegar. Pour over salad and toss gently.
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