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Quinoa Salad with roasted veggies

A delicious and easy quinoa salad, gluten free and vegan


  • 250 g quinoa 1.5 cup
  • 1 zucchini
  • 1 eggplant
  • Cherry tomatoes
  • 4 Persian cucumber
  • Feta or Vegan feta


  • Olive oil
  • 2 tbsp balsamic vinegar
  • 1 lemon
  • Balsamic glaze
  • 2 cloves garlic


  • Preheat oven to 395F.
  • Dice eggplant and zucchinis, add them into a bowl with a large drizzle of olive oil, salt and pepper. Mix them until evenly coated and toss on a foil-lined baking sheet. Roast in oven for about 20 minutes, until golden brown.
  • While doing that, slice tomatoes in two (if cherry tomatoes or dice if you are using regular tomatoes) and dice cucumber.
  • Prepare the vinaigrette by mixing the olive oil, lemon juice, minced garlic and vinegar together. Add salt and pepper.
  • Mix together the tomatoes, cucumber and vinaigrette. Reserve in the fridge.
  • Cook the quinoa as instructed on the packaging or for about 12 minutes (you don’t want it to be mushy, it should still be a little crunchy).
  • Once quinoa and roasted veggies are cooked, let everything cool down.
  • Mix quinoa with tomatoes and cucumber. Adjust seasoning if needed.
  • At the last minute add the roasted veggies and feta (if you had them to early, the roasted veggies will drink the vinaigrette and won’t be as good).
  • Decorate with pomegranate seeds if you want.
  • For extra yumminess (I forgot it at the time I took the picture) drizzle with balsamic glaze.