Quinoa salad with roasted vegetables
Print recipeThis lukewarm quinoa meal salad with roasted vegetables is delicious as a lunch or main course. Quinoa is a nutritious alternative to rice or pasta, for example. It’s gluten-free and rich in fibre, minerals and vitamins. If you’d like to add something extra to the salad, serve it with a piece of meat or fish. And if there’s salad left over, take it along in your lunchbox the next day. This salad is just as tasty cold!
Ingredients
- 1 onion
- 1 courgette
- 1 aubergine
- 1 pepper
- 200 g cherry tomatoes
- 1 bulb of garlic
- 5 tablespoons olive oil
- 150 g quinoa
- 1/2 teaspoon salt
- 100 g almonds
- 150 g feta
For the dressing
- 3 tablespoons olive oil
- juice of 1/2 lemon
- salt & pepper
Method
- Preheat the oven to 180 degrees.
- Chop the onion and vegetables into small pieces and place in a bowl. Break up the garlic bulb and add the unpeeled cloves to the bowl with the other ingredients. Add 5 tablespoons of olive oil and mix well. Spread the ingredients on a baking tray and roast for 20 minutes in the oven. Meanwhile, cook the quinoa according to the packet instructions.
- Roughly chop the almonds and toast in a frying pan for 3-5 minutes. Then cut the feta into small cubes.
- Drain the quinoa and mix in a large bowl with all the dressing ingredients. Season with salt and pepper. Fold in the roasted vegetables and feta, and scatter with the toasted almonds.