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meditteranean quinoa salad

Mediterranean Quinoa Salad

  • Yield: 6 1x


  • 3 cups cooked quinoa (from 1 cup uncooked)
  • 1 Tbsp olive oil
  • 1 large eggplant, chopped
  • 1 yellow onion, chopped
  • 1 large bell pepper, chopped
  • 56 cloves garlic, peeled
  • 1 pint cherry tomatoes, chopped
  • 2 oz. feta crumbles
  • 1/4 cup oil based dressing of choice (I used this one
  • 1 cup olives of choice, sliced thin
  • Salt & pepper to taste


  1. Preheat oven to 400°F and line a baking pan with parchment paper
  2. Toss eggplant, onion, bell pepper, and garlic with olive oil and season with salt & pepper
  3. Lay vegetables out on baking pan and place in oven for 20 minutes or until eggplant begins to turn golden brown
  4. Toss roasted vegetables with quinoa, add in dressing and top with feta, cherry tomatoes, & olives, season with salt & pepper as needed
  5. Optional: Pair with meat/seafood of choice


per serving: 5g protein, 25g carbohydrate, 10 g fat