Salads > Layered Salads > Layered Grain Salads > Layered Quinoa Salad with Vegetables and Feta Recipe

Mediterranean Layered Quinoa Salad with Roasted Vegetables

A vibrant and flavorful layered quinoa salad featuring roasted Mediterranean vegetables, herbs, and a tangy lemon-tahini dressing. This salad is both healthy and satisfying, perfect for lunch, dinner, or meal prep.

Prep Time
25 minutes
Cook Time
30 minutes
Servings
4-6
Ingredients
  • 1 cup Quinoa
  • 2 cups Vegetable Broth
  • 1 medium, cubed Eggplant
  • 1 medium, cubed Zucchini
  • 1 medium, cubed Red Bell Pepper
  • 1 medium, quartered Red Onion
  • 3 tablespoons Olive Oil
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Thyme
  • to taste Salt
  • to taste Black Pepper
  • 1 can (15 ounces), drained and rinsed Chickpeas
  • 1/2 cup, pitted and halved Kalamata Olives
  • 4 ounces, crumbled Feta Cheese
  • 1/4 cup, chopped Fresh Parsley
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Tahini
  • 1 clove, minced Garlic
  • 1-2 tablespoons Water

Cooking the Quinoa

Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the quinoa with vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and let it cool completely.

Roasting the Vegetables

Preheat oven to 400°F (200°C). In a large bowl, toss the cubed eggplant, zucchini, red bell pepper, and red onion with olive oil, dried oregano, dried thyme, salt, and black pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.

Preparing the Lemon-Tahini Dressing

In a small bowl, whisk together the lemon juice, tahini, minced garlic, and 1-2 tablespoons of water (or more, to reach desired consistency). Season with salt and pepper to taste. The dressing should be creamy and pourable.

Layering the Salad

In a large bowl or serving dish, start with a layer of cooked quinoa. Add a layer of roasted vegetables, followed by chickpeas and Kalamata olives. Sprinkle with crumbled feta cheese and chopped fresh parsley. Drizzle with the lemon-tahini dressing. Repeat the layers until all ingredients are used.

Serving

Serve immediately or chill for later. The salad tastes even better after the flavors have had time to meld. Garnish with extra parsley and feta cheese if desired.

Nutrition Facts Estimated per 100g of product

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Calories: Approximately 180-250 kcal
Protein: 6-8g
Fat: 10-12g
Carbohydrates: 20-25g
Fiber: 4-5g

Other Considerations for Nutrition

For a vegan option, omit the feta cheese. You can use low-sodium chickpeas to reduce the sodium content. Consider the added oil when roasting vegetables if you're watching your fat intake.

← Mediterranean Layered Grain Salad Savory Trifle Salad with Roasted Vegetables and Pesto →

FAQ

  • Can I add other vegetables to the roasted mix?

    Yes, feel free to add other Mediterranean vegetables such as tomatoes, artichoke hearts, or mushrooms.
  • Can I substitute the tahini in the dressing?

    If you don't have tahini, you can use cashew butter or sunflower seed butter as a substitute.
  • How long will this salad last in the refrigerator?

    The salad will keep for up to 4 days in an airtight container in the refrigerator.
  • Can I add protein besides chickpeas?

    Yes, you can add grilled chicken, baked tofu, or white beans for extra protein.