Roasted Mediterranean Vegetable and Quinoa Salad Recipe foreignmuck Recipe

Name: Roasted Mediterranean Vegetable and Quinoa Salad Recipe foreignmuck
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups of quinoa, cooked to package instructions and cooled; Handful of french beans, very briefly boiled in salted water and cooled.; 4 medium tomatoes - (2 roughly chopped and 2 quartered); 1 courgette (zuchinni), chopped into smallish pieces; 1 aubergine (eggplant), chopped into small pieces; 1 clove garlic, whole with skin on (optional); 1 red pepper - chopped into smallish pieces; 1 green pepper - chopped into smallish pieces; pinch of dried herbs (oregano or herbs de Provence); a few glugs of regular olive oil; small bunch of spring onions (scallions); 1 handful of flatleaf parsley; 5 tbs of good olive oil for dressing; 1 teaspoon of mustard powder (or dijon mustard); 1/2 tbs balsamic vinegar (or to taste); 1 tbs cider vinegar (or to taste); salt and pepper to taste

Servings: persons

2 cups of quinoa, cooked to package instructions and cooled
Handful of french beans, very briefly boiled in salted water and cooled.
4 medium tomatoes - (2 roughly chopped and 2 quartered)
1 courgette (zuchinni), chopped into smallish pieces
1 aubergine (eggplant), chopped into small pieces
1 clove garlic, whole with skin on (optional)
1 red pepper - chopped into smallish pieces
1 green pepper - chopped into smallish pieces
pinch of dried herbs (oregano or herbs de Provence)
a few glugs of regular olive oil
small bunch of spring onions (scallions)
1 handful of flatleaf parsley
5 tbs of good olive oil for dressing
1 teaspoon of mustard powder (or dijon mustard)
1/2 tbs balsamic vinegar (or to taste)
1 tbs cider vinegar (or to taste)
salt and pepper to taste

1
Place the chopped courgette, aubergine, red and green peppers and 2 of the tomatoes and the garlic clove (if desired) onto a large oven tray.
2
Douse the vegetables with a few good glugs of olive oil and sprinkle on some salt and the dried herbs.
3
Mix well until the vegetables are well coated in oil.
4
Spread them around so there is plenty of space between the pieces.
5
Bake in a oven at 180 C (350 F) for about 40 minutes or until the vegetables are just getting golden and the red peppers taste sweet.
6
Keep checking to ensure they do not burn.
7
Once the vegetables are done, discard the garlic clove (if used) and leave out to cool completely.
8
In a large bowl, make a vinagerette using the olive oil, vinegars, salt, pepper and mustard.
9
Add the cooled french beans, the remaining chopped fresh tomatoes, cooled quinoa, and cooled roasted vegetables into the bowl, and mix well.
10
Add the chopped flat leaf parsley and spring onion and mix again.
11
Serve and enjoy!

1153

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups of quinoa, cooked to package instructions and cooled, Handful of french beans, very briefly boiled in salted water and cooled., 4 medium tomatoes - (2 roughly chopped and 2 quartered), 1 courgette (zuchinni), chopped into smallish pieces, and more.

Yes, Roasted Mediterranean Vegetable and Quinoa Salad Recipe foreignmuck falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Mediterranean Vegetable and Quinoa Salad Recipe foreignmuck

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