Mediterranean Quinoa Salad with Roasted Summer Vegetables

Name: Mediterranean Quinoa Salad with Roasted Summer Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 medium eggplant (about 1 pound), diced; 1 medium-to-large zucchini, diced; 1 medium-to-large yellow squash (or another zucchini), diced; 4 tablespoons olive oil, divided; Salt and freshly ground black pepper; ½ cup uncooked quinoa, rinsed (or 1 ½ cups cooked quinoa); 1 cup water; 2 to 3 tablespoons lemon juice, to taste (about 1 medium lemon); 1 clove garlic, pressed or minced; 1 cup halved grape tomatoes (quarter any larger tomatoes); ⅔ ounce fresh basil leaves, chopped (about ⅓ cup); ⅔ ounce fresh mint leaves, chopped (about ⅓ cup); ¼ cup sliced almonds or pine nuts, toasted; ½ to ¾ cup crumbled feta cheese

Instructions

Prep:20minCook:30min

This fresh Mediterranean quinoa salad recipe features summer squash, tomatoes, eggplant, basil and mint! It's light, healthy and delicious. Recipe yields 4 larger servings or 6 side servings. It makes for great leftovers, so feel free to double the recipe!

Updated at: Mon, 10 Nov 2025 00:04:37 GMT