Quinoa salad with roasted vegetables

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Recipe for quinoa salad with roasted vegetables

At our home, we often enjoy a good salad for dinner. We often hear things like “you can’t get full from that,” but that’s because the general Danish perception of what a salad is typically involves chopped iceberg lettuce with a bit of green on top.

There’s plenty of substance and depth in this dish. The roasted eggplants and squash provide umami and depth (they can also be grilled or sautéed), the pickled red onions add sweetness and acidity, and the quinoa offers substance and satiety.

This salad can easily stand alone without meat, but it can also serve as a side dish. This particular salad was served alongside a grilled striploin.

Quinoa Salad with Roasted Vegetables Recipe

Servings: 4 people

Quinoa salad with roasted vegetables

Author: Turid

Keyword: Dinner, Gluten-Free, Healthy, Meat-free, Salad, Squash, Vegetables, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Metric - US Customary

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Ingredients

Baked vegetables

• 2 Red bell pepper
• 1 Squash
• 1 Eggplant
• Olive Oil for brushing the vegetables
• Salt
• Spices optional
• Chili optional

Quinoa

• 100 gram Quinoa 200 gr. if the salad is served as a main dish
• Water
• Salt
• 54 gram Olive Oil 6 tbsp if you use 200 gr. quinoa
• 30 gram Vinegar 3 tbsp if you use 200 gr. quinoa

Assembling the salad

• Olive Oil a good one
• Vinegar a good one or lemon-balsamic, sherry vinegar, etc.
• Salt and Pepper from the mill
• Parsley curly parsley, about 2 large handfuls or 50-75 gr.
• Pickled red onions homemade

Instructions

Oven-baked vegetables

• -

  1. Preheat the oven to 275 degrees Celsius (527 degrees Fahrenheit).
  2. Rinse the zucchini and slice into even slices. A mandolin slicer can be particularly useful for this. Set them aside.
  3. Rinse the eggplant and also slice into even slices; again, a mandolin slicer can be handy. Set them aside.
  4. Rinse the bell peppers and halve them lengthwise.
  5. Remove seeds and core, and place the pepper halves on a baking tray lined with parchment paper.
  6. Bake the peppers for 5 minutes in the preheated oven first.
  7. After 5 minutes, switch the oven to grill mode and continue to bake the peppers.
  8. The peppers are done when the skin starts to blacken and blister. Keep a close eye on them as this can happen quickly!
  9. Immediately remove the grilled peppers from the oven and reduce the oven temperature to 180 degrees Celsius (356 degrees Fahrenheit) (fan).
  10. Place the peppers in a dish and cover with plastic wrap and a cloth. Let them sit like this until they cool down.
  11. Meanwhile, place the eggplant slices on a baking tray lined with parchment paper.
  12. Brush the slices with olive oil and bake in the oven at 180 degrees Celsius (356 degrees Fahrenheit) (fan) for about 25 minutes.
  13. Remove the finished eggplants from the oven and now reduce the temperature to 160 degrees Celsius (320 degrees Fahrenheit) (fan).
  14. Spread the zucchini slices on a baking tray lined with parchment paper, and drizzle generously with olive oil.
  15. Sprinkle with salt and any desired spices and/or chili.
  16. Place the tray in the oven at 160 degrees Celsius (320 degrees Fahrenheit) (fan) and bake the zucchini for 20-30 minutes, until lightly golden with a crisp edge. Be careful not to overcook them as they can become bitter.
  17. Remove the finished zucchini slices from the oven, and turn off the oven.
  18. The bell peppers are ready to be peeled once they have cooled down. The skin can easily be pulled off.
  19. Cut the peeled peppers into long strips.

   

Quinoa

• -

  1. Place the quinoa in a sieve and rinse under running water, then let it drain and pour into a small pot.
  2. Add water to the pot with a bit of salt. The ratio between quinoa and water should be about 1:2.
  3. Place the pot on the stove and bring to a boil.
  4. Once the water is boiling, let the quinoa simmer gently for about 15 minutes.
  5. After that, turn off the stove and drain any remaining water from the pot.

   

Assembling the salad

• -

  1. Mix olive oil, vinegar, and salt and pepper together to make a good dressing. The ratio of ingredients depends on your taste, so remember to adjust as necessary.
  2. Combine the quinoa, eggplant, zucchini, and bell peppers in a large dish or bowl. Save a few slices of eggplant and zucchini for garnish.
  3. Top with pickled red onions, rinse and chop the curly parsley, and sprinkle it over the top.
  4. Serve the salad with the dressing on the side. You can also choose to mix the dressing into the salad.

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Notes

The pickled red onions can also be substituted with pickled asparagus.