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Roasted Veggie and Quinoa Salad with Feta, Basil, and Pine Nuts

If you can’t tell by now, I’m a big fan of quinoa! This dish is by far the most popular side dish of our entire family. My mom and I always double or triple the recipe just so we can have enough for leftovers, because it tastes even better the next day—it’s got such good flavor. The roasted veggies are caramelized, the quinoa is fluffy and soaks up all the citrus vinaigrette, and the feta adds a creamy, tangy element.
Total Time 45 minutes
Author Amber Kelley

Ingredients

  • 1 small eggplant peeled and 3/4-inch/2 cm diced
  • 1 red bell pepper seeded and 1-inch/2.5 cm diced
  • 1 yellow bell pepper AU: seeded and 1-inch/2.5 cm diced
  • 1 red onion peeled and 1-inch/2.5 cm diced
  • 2 garlic cloves peeled and pressed
  • 1/3 cup/80 ml grapeseed oil
  • 11/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup/173 g uncooked quinoa
  • 2 cups/475 ml vegetable or chicken stock

Dressing:

  • 1/3 cup/80 ml freshly squeezed lemon juice from about 2 lemons
  • 1/3 cup/80 ml olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Toppings:

  • 4 green onions minced
  • 1/4 cup/35 g pine nuts toasted
  • 15 fresh basil leaves sliced into thin ribbons, plus a few more for garnish
  • 1/3 cup/50 g feta cheese for sprinkling on top

Instructions

  1. Preheat the oven to 425ºF/220°C.
  2. Toss the eggplant, bell peppers, onion, and garlic with the oil, salt, and black pepper in a large bowl. Pour onto a large sheet pan, spreading out the veggies into one thin, even layer (use two sheet pans if needed so the vegetables are not crowded). Roast for 25 to 30 minutes, until browned on the edges, turning once with a spatula.
  3. Place the quinoa and stock in a saucepan. Bring to a boil and then lower the heat to low and bring to simmer. Cover and let cook for 15 minutes. Turn off the heat and let the quinoa sit for another 5 minutes. Then fluff it with a fork.
  4. To prepare the dressing, combine the lemon juice, olive oil, salt, and black pepper in a large bowl.
  5. Add the roasted vegetables and cooked quinoa to the dressing and mix thoroughly.
  6. Right before serving, fold in the green onions, pine nuts, and basil. Season to taste.
  7. Sprinkle the feta on top and serve warm or at room temperature.
  8. To take to lunch, pack a serving of the quinoa salad (and pack the feta separately). When you get to school, sprinkle on the feta and dig in!