Name: Mediterranean-Inspired Quinoa Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup cooked quinoa – yield about 2 cups cooked; 1 medium purple onion – diced; 1 medium red pepper – diced; 2 large Japanese eggplants – diced into ½ inch pieces; 2 Tbsp avocado oil; 1 Tbsp dried oregano; 1 tsp sea salt; ¼ tsp black pepper; 3 cups cherry tomatoes – diced; ¼ cup extra virgin olive oil; 2 garlic cloves – minced; Juice of 2 medium lemons; 2 Tbsp maple syrup; 1 tsp dried oregano; 1 tsp apple cider vinegar; ½ tsp salt; ¼ teaspoon paprika

With the spring around the corner my body is craving fresh and lighter foods. This Mediterranean inspired quinoa salad hits the spot. It’s filling, light and satisfies the pallet.

Coating the veggies with aromatic oregano, oil and roasting them releases their beautiful flavours. The tenderness of chickpeas and quinoa combined with roasted vegetables and more spices is just the perfect combination

WHY IF LOVE THIS MEDITERRANEAN QUINOA SALAD

This quinoa salad:

Is packed with veggies
Is protein packed with combination of quinoa and chickpeas
Is flavorful
Makes the perfect leftover

If you try this recipe let me know! Leave me a comment, star it, and make sure to tag your beautiful photo on Instagram #LoveNourishInspire. I’d love to see your amazing creations. Xo

5 from 1 vote

Mediterranean-Inspired Quinoa Salad

A flavorful mixture of roasted veggies, quinoa, beans and spices that calls out for spring and summer. Also makes the perfect leftover!

Course Salad

Cuisine Gluten-free, Mediterranean, Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 (Entrée servings)

Author Love Nourish Inspire

Ingredients

1 cup cooked quinoa – yield about 2 cups cooked
1 medium purple onion – diced
1 medium red pepper – diced
2 large Japanese eggplants – diced into ½ inch pieces
2 Tbsp avocado oil
1 Tbsp dried oregano
1 tsp sea salt
¼ tsp black pepper
3 cups cherry tomatoes – diced

DRESSING

¼ cup extra virgin olive oil
2 garlic cloves – minced
Juice of 2 medium lemons
2 Tbsp maple syrup
1 tsp dried oregano
1 tsp apple cider vinegar
½ tsp salt
¼ teaspoon paprika

Instructions

Preheat oven to 350°F.
Line a baking sheet with parchment paper and set aside. Dice the eggplants into ½ x ½ inch pieces.
Place the onion, red peppers and eggplants on the baking sheet. Season with avocado oil, oregano, salt and pepper. Toss to combine and spread in an even layer.
Bake for 20 minutes. Once ready set aside to cool.
In the meantime mix the entire dressing ingredients in a secure mason jar and shake vigorously to combine.
In a large bowl mix the quinoa, chickpeas and diced tomatoes. Drizzle the dressing over top, add the cooked vegetables and toss to combine.
Serve and top with extra dried of fresh oregano and a drizzle of olive oil.