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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


  • 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


  1. Preheat oven to 350°F.
  2. Line a baking sheet with parchment paper and set aside. Dice the eggplants into ½ x ½ inch pieces.
  3. 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.
  4. Bake for 20 minutes. Once ready set aside to cool.
  5. In the meantime mix the entire dressing ingredients in a secure mason jar and shake vigorously to combine.
  6. In a large bowl mix the quinoa, chickpeas and diced tomatoes. Drizzle the dressing over top, add the cooked vegetables and toss to combine.
  7. Serve and top with extra dried of fresh oregano and a drizzle of olive oil.