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A hearty mixture of quinoa, roasted eggplant, zucchini and red peppers, this generous salad is a meal in a bowl. This Roasted Eggplant Quinoa Salad is perfect as a side dish or as the main course.
I start off with oven roasted vegetables – a tray of diced eggplant, zucchini, red peppers and garlic which are topped with a drizzle of olive oil and a simple pinch of salt and pepper. Flavors come alive when vegetables are roasted in the oven. The exteriors caramelize while the insides soften and the aroma that will fill your kitchen is incredible.
After the vegetables have cooked and cooled, I add them to my already cooked quinoa. The vegetables add a pretty splash of color and flavor. For the dressing, I use a simple blend of champagne vinegar, olive oil, dried tarragon, salt and pepper whisked together and then added to the quinoa.
Serve this quinoa salad as a side dish or as the main course. It goes nicely with fish or chicken and feel free to switch up the vegetables. Add your favorites instead of the ones I used, this is a recipe that’s totally adaptable to your tastes.
If you’re serving wine, a light sauvignon blanc or pinot noir would go very well.
Eggplant Quinoa Salad
Ingredients
- 1 cup uncooked quinoa , well rinsed
- 1/2 teaspoon salt
- 2 cups water
- 1 medium eggplant , cubed
- 1 medium zucchini , cubed
- 1 red pepper , chopped
- 3 cloves garlic , sliced
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces feta
VINAIGRETTE
- 1/4 cup olive oil
- 1/4 cup champagne vinegar
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon salt
- pinch black pepper
Instructions
- Put the rinsed quinoa, salt and water into a pot and bring it to a boil. Cover and simmer gently until the quinoa absorbs all the water, about 10-15 minutes. Remove from heat and set aside.
- Preheat oven to 400 degrees F.
- Place the eggplant, zucchini, red pepper and garlic in a large bowl. Add 3 tablespoons of olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper and toss to coat well.
- Pour onto a large baking sheet and roast for 15 – 20 minutes, or until tender. Remove from the oven and cool.
- Place the cooked quinoa into a large bowl. Whisk together the olive oil, vinegar, dried tarragon, salt and pepper in a small bowl.
- Pour the vinaigrette over the quinoa and mix well. Add the roasted vegetables to the bowl and gently mix them in. Top with crumbled feta cheese.
It looks so great! 🙂
Thank you!
We’re crazy about quinoa in this house, especially when it’s mixed with roasted or grilled veggies. Your salad makes me want to run to the kitchen to make this!
Thanks so much, Dara!
I love love love roasted zucchini and eggplant! This dish looks light, healthy and refreshing! I need to get to the grocery store asap so I can start roasting some veggies!!
I’m hooked on roasting vegetables – you just can’t beat the flavor. Thanks so much, Chrissa!
One of my friends just told me about a dish like this she loves at a restaurant. I’m sharing this recipe with her.
Thanks so much, Carol!
This sounds wonderful, love all those roasted veggies!
That looks relaly good. I need to start cooking with Quinoa more.
My family has been slow to really like quinoa. It has taken a lot of experimenting to find recipes they really like with it. I think this is one they would love.
The quinoa taste is really mild in this recipe because of the eggplant and sweet pepper and feta. Thanks for taking the time to comment, Christie!
Looks like such a delicious and healthy combination! I love roasted veggies!
Thanks, Katie. I love them too.
This looks fantastic! I love eggplant!
Thanks, Marye. I love eggplant too!
When roasted veggies are involved, you know it will be a crowd pleasing dish!
You’re absolutely right. Thanks, Rebecca!