A warm summer evening, diner outside in the garden, chatting with friends, sipping French red wine while kids are playing around… Food for me is all about sharing and convivialité. I am often asked ‘But what do you eat with quinoa?’ I love my quinoa tossed with colorful roasted Mediterranean veggies, paprika, zucchini, red onions and cherry tomatoes, plus (literally) tons of aromatic herbs. Perfect tonight with my glass of wine.
A generous dash of quality olive oil, fragrant garlic, and here comes a simple and delicious quinoa salad! The pomegranate seeds come to add a fresh sweet touch and extra burst of color, as if it was needed at all. Serve this salad with my rosemary and pine nuts focaccia fresh from the oven. A Table!! 
Mediterranean Quinoa Salad with Roasted Vegetables and Pomegranate
Prep time
Cook time
Total time
A colorful and fragrant quinoa salad with Mediterranean roasted veggies and fresh pomegranate seeds. A Table!
Author: Chocolate & Quinoa
Recipe type: Salad
Cuisine: French Cuisine, Mediterranean, Gluten Free, Dairy Free
Serves: 4
Ingredients
- 250 g quinoa
- 1 zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- ½ red onion sliced
- 16-20 cherry tomatoes (red, yellow, greens if you find)
- 4 tbsp olive oil
- 2 garlic cloves, minced finely
- Freshly chopped oregano
- Freshly chopped basilic
- Salt, pepper
Instructions
- TO MAKE FLUFFY QUINOA: Rince the quinoa in a fine-mesh strainer for 2 minutes. Rub and swish with your hand. Drain it.
- Bring the 375 ml water to a boil and pour the quinoa in. Cook under a lid until quinoa is tender, about 15 minutes.
- Remove from the heat and let it stand still covered for an other 5-10 minutes. Take the lid away and fluff gently with a fork (don't tir with a spoon!).
- TO ROAST VEGETABLES: Preheat the oven to 220°C.
- Cut the vegetables down into bite-sized pieces.
- Mix olive oil with the minced garlic, the chopped herbs (keep some for serving) and a good pinch of salt and pepper. Toss on the vegetables and stir.
- Place the vegetables on an oven pan lined with parchment paper. Spread them on one layer and leave as much space as possible in between. Cook for about 20 minutes until vegetables are tender and start to crisp.
- Remove from the oven and let the vegetables cool down.
- Combine the quinoa and vegetables in a large salad bowl and sprinkle with herbs and the pomegranate seeds.
Amazingly beautifully presented. I bet it tastes really good and oh what an incredible healthy meal!