Quinoa is such a great base for a healthy, hearty salad. This roasted vegetable quinoa salad features quinoa boiled in flavorful chicken broth, then tossed with roasted eggplant, zucchini, and shallots, and a vinaigrette of honey, olive oil and red wine vinegar. With sweet sun dried tomatoes and fresh herbs tossed in, this salad packs a punch of flavor. Serve it alone, or pair it with a lean protein for a healthy and light meal.
Course appetizer, main course, salad, sides
Cuisine Mediterranean
Keyword sides, vegan, vegetarian
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Servings 6
Calories 276kcal
Author Steph
Equipment
small pot
baking sheet
Ingredients
1cupquinoauncooked, raw
2cupsreduced sodium chicken brothvegetable broth for vegetarian
3cupseggplantchopped; approximately 1 medium eggplant or 1/2 large eggplant
3cupszucchinichopped; approximately 1 medium zucchini
2cupsshallotschopped; 3-4 large shallots
1tspkosher salt
olive oil spray
1cupsun dried tomatoesnot packed in oil
1tbspolive oil
1tbsphoney
1/4cupred wine vinegar
1/4cupbasilfresh, choppped
1/4cupparsleyfresh, chopped
Instructions
Preheat the oven to 400F.
Lay a piece of parchment paper on a baking dish to prevent sticking.
Spray olive oil spray on the parchment paper.
Chop the eggplant, zucchini and shallot.
Add to the baking sheet and sprinkle with the kosher salt.
Toss using your hands.
Roast for 35-45 minutes or until golden and tender. Ovens will vary.
Meanwhile, rinse the quinoa in a strainer.
Add the quinoa and broth to a pot.
Bring to a boil, then reduce to simmer and cover with a lid.
Simmer for 15-20 minutes or until the quinoa is tender and cooked, and the liquid is absorbed.
Combine the oil, honey and vinegar to form the vinaigrette.
Add the quinoa and roasted vegetables to a large mixing bowl.