Image borrowed from original site
Adapted from original recipe:
PREP: 15 MINUTES | COOK: 30 MINUTES | SERVES: 4
- ⅓ cup uncooked quinoa, rinsed (or 1 cup cooked quinoa)
- 1 small eggplant, diced
- 1 small zucchini, diced
- 1 roasted capsicum (from a jar or DIY), chopped
- 3 to 4 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 1 ½ to 2 tablespoons lemon juice, to taste (about 1 medium lemon)
- 1 clove garlic, pressed or minced
- ½ cup halved grape cherry tomatoes (quarter any larger tomatoes)
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons pine nuts, toasted
- For garnish: crumbled feta, optional
- Preheat oven to 180c with racks in the upper and lower thirds of the oven. Line two large, baking trays with parchment paper.
- Divide the eggplant, zucchini and red capsicum (if using fresh ones) between the two baking sheets. Drizzle with 1 tablespoon olive oil and toss. Add a little more if necessary; you want enough to lightly coat the vegetables. Sprinkle with salt and pepper. Roast until the veggies are softened and beginning to brown, about 20 to 30 minutes. Set the roasted vegetables aside to cool.
- Prepare quinoa as per instructions on the packet.
- To toast the pine nuts, cook them in a small skillet over medium heat, stirring frequently, until they’re turning lightly golden and fragrant, about 5 to 10 minutes. Be sure to keep an eye on them so they don’t burn. Transfer to a bowl to cool.
- In a jar, add the lemon juice, garlic and oil. Tighten lid securely and shake to combine ingredients well. Set aside for serving.
- In a large bowl, add the tomatoes, quinoa, basil, mint, roasted vegetables and pine nuts, and gently stir to combine.
- Season generously with salt, pepper, to taste.
- Garnish with crumbled feta, if you’d like.
- Serve at room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.
- I forgot the garlic and it was still delicious, I’ll probably omit deliberately in future makes too
- I ran out of olive oil so used macadamia oil for the dressing
- This was so delicious, the toasted pine nuts and mint made it even tastier than a previous Mediterranean salad recipe I had been using!
- Still delicious if you omit the feta to make this a vegan meal.