Mediterranean Quinoa Salad with Roasted Summer Season Veggies

Anna Watson Carl did it all when she self-published her charming cookbook, The Yellow Table: An Event of Everyday Gatherings, which is the source of this salad dish. She recorded the procedure on her blog site, which is likewise called The Yellow Table.

Today, I’m tipping my hat to Anna and sharing this extraordinary quinoa salad from her book. It’s easy and fresh and simply ideal for late summertime. She integrated ratatouille veggies with quinoa and Mediterranean tastes. Leftovers are so excellent, I simply consumed them for breakfast!


When I was young, my mother released a couple of guidebook about Oklahoma. This was back prior to you might even Google, “How to self-publish a book,” and discover responses. She made those books take place, however, and I got to sit shotgun on our method to book finalizings. At that time, all I wished to do read, so I ‘d get lost in the kids’s area while she offered and signed books.

I understand just how much enters into self publishing composing a book is a task in itself, so to handle the printing, circulation and marketing too is a significant achievement. Big, truly. Congrats, Anna, and thank you for this tasty dish.

the yellow table cookbook

ratatouille quinoa salad

Mediterranean Quinoa Salad with Roasted Summer Vegetables1

mediterranean quinoa salad recipe

mediterranean quinoa salad spoonful

Mediterranean Quinoa Salad with Roasted Summer Season Veggies

  • Author: Cookie and Kate
  • Preparation Time: 15 minutes
  • Prepare Time: 20 minutes
  • Overall Time: 35 minutes
  • Yield: 4 portions 1 x
  • Classification: Salad
  • Food: Mediterranean

4.9 from 47 evaluations

This fresh Mediterranean quinoa salad dish includes summertime squash, tomatoes, eggplant, basil and mint! It’s light, healthy and tasty. Dish yields 2 big portions or 4 side portions. It produces terrific leftovers, so do not hesitate to double the dish!


  • 1/3 cup raw quinoa, rinsed (or 1 cup prepared quinoa)
  • 1 little eggplant (about 3/4 pound), diced
  • 1 little zucchini, diced
  • 1 little yellow squash (or another zucchini), diced
  • 3 to 4 tablespoons olive oil, divided
  • Salt and newly ground black pepper
  • 1 1/2 to 2 tablespoons lemon juice, to taste (about 1 medium lemon)
  • 1 clove garlic, pushed or minced
  • 1/2 cup halved grape tomatoes (quarter any bigger tomatoes)
  • 2 tablespoons sliced fresh basil leaves
  • 2 tablespoons sliced fresh mint leaves
  • 2 tablespoons pine nuts, toasted
  • For garnish: fallen apart feta, optional


  1. Preheat oven to 425 degrees Fahrenheit with racks in the upper and lower thirds of the oven. Line 2 big, rimmed baking sheets with parchment paper.
  2. Divide the eggplant, zucchini and yellow squash in between the 2 baking sheets. Drizzle with 1 tablespoon olive oil and toss. Include a little bit more if required; you desire enough to gently coat the veggies. Sprinkle with salt and pepper. Roast up until the veggies are softened and starting to brown, about 20 to thirty minutes. Set the roasted veggies aside to cool.
  3. To prepare the quinoa, integrate the raw quinoa with 2/3 cup water in a little pan. Give boil over medium-high heat, then cover and lower heat to low. Simmer up until the water is taken in, about 15 minutes, then get rid of from heat and let the quinoa steam with the cover on for 5 minutes. Eliminate cover, fluff the quinoa with a fork and reserved.
  4. To toast the pine nuts, prepare them in a little frying pan over medium heat, stirring regularly, up until they’re turning gently golden and aromatic, about 5 to 10 minutes. Make certain to watch on them so they do not burn. Transfer to a bowl to cool.
  5. In a big serving bowl, blend together the lemon juice and garlic. Gradually gather the staying 2 tablespoons of olive oil while blending continuously to emulsify the mix. Include the tomatoes, quinoa, basil, mint, roasted veggies and pine nuts, and carefully stir to integrate. Season kindly with salt, pepper and possibly another capture of lemon, to taste. Garnish with fallen apart feta, if you ‘d like. Serve at space temperature level.
  6. Shop in an airtight container in the fridge for as much as 3 days.


Dish minimally adjusted from The Yellow Table by Anna Watson Carl.
Make it dairy free/vegan: Avoid the feta. You may like to include some sliced, pitted Kalamata olives to offset feta’s salted punch.
Make it nut complimentary: Technically, pine nuts are seeds, not nuts. If you’re delicate to them, however, omit them!

▸ Nutrition Details

The details revealed is a price quote offered by an online nutrition calculator. It needs to not be thought about an alternative to an expert nutritional expert’s guidance. See our complete nutrition disclosure here.

Check Out Complete Post .

Leave a Reply

Your email address will not be published. Required fields are marked *