A Colourful Quinoa Bowl
This quinoa salad is fresh, filling, and full of vibrant flavours. With roasted vegetables, protein-rich quinoa, and the creaminess of feta, it makes a beautiful meal for lunch or dinner. It is a recipe that supports balanced eating and provides plant-powered goodness in every bite. You’re going to love how nourishing and versatile this salad feels, whether enjoyed warm or chilled.
Bringing It Together
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Preheat the oven to 200°C and line a large baking tray with paper.
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Arrange eggplant, onion, and zucchini on the tray. Spray lightly with oil, season, and roast for 10 minutes.
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Add cherry tomatoes and roast for another 10 minutes until golden and tender.
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Warm olive oil in a medium saucepan. Add garlic and cumin, stir for 30 seconds until fragrant.
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Add quinoa and water. Bring to the boil, reduce heat, cover, and simmer for 12 minutes until tender and water is absorbed.
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Allow quinoa to cool slightly.
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Combine quinoa, roasted vegetables, chickpeas, basil, and feta in a large bowl.
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Toss gently, drizzle with olive oil and balsamic vinegar, and top with extra basil leaves before serving.
Why Quinoa and Veggies Shine
Quinoa is a complete plant protein, meaning it naturally contains all nine essential amino acids. It also provides fibre, helping you feel satisfied. Roasted vegetables like eggplant and zucchini bring depth of flavour while adding a variety of vitamins and minerals. This combination makes the salad a wholesome option when you want something both hearty and light.
Enjoy, Share, and Nourish
This salad works beautifully as a main meal or as a side dish to share with family and friends. It is also a great recipe to prepare ahead for lunches during the week. Try swapping the vegetables for whatever is in season or adjusting the toppings to your taste. For more simple and satisfying ideas, explore the Happy Healthy You Recipe Hub and share your creations in our supportive community group.
A Colourful Quinoa Bowl
This quinoa salad is fresh, filling, and full of vibrant flavours. With roasted vegetables, protein-rich quinoa, and the creaminess of feta, it makes a beautiful meal for lunch or dinner. It is a recipe that supports balanced eating and provides plant-powered goodness in every bite. You’re going to love how nourishing and versatile this salad feels, whether enjoyed warm or chilled.
Bringing It Together
-
Preheat the oven to 200°C and line a large baking tray with paper.
-
Arrange eggplant, onion, and zucchini on the tray. Spray lightly with oil, season, and roast for 10 minutes.
-
Add cherry tomatoes and roast for another 10 minutes until golden and tender.
-
Warm olive oil in a medium saucepan. Add garlic and cumin, stir for 30 seconds until fragrant.
-
Add quinoa and water. Bring to the boil, reduce heat, cover, and simmer for 12 minutes until tender and water is absorbed.
-
Allow quinoa to cool slightly.
-
Combine quinoa, roasted vegetables, chickpeas, basil, and feta in a large bowl.
-
Toss gently, drizzle with olive oil and balsamic vinegar, and top with extra basil leaves before serving.
Why Quinoa and Veggies Shine
Quinoa is a complete plant protein, meaning it naturally contains all nine essential amino acids. It also provides fibre, helping you feel satisfied. Roasted vegetables like eggplant and zucchini bring depth of flavour while adding a variety of vitamins and minerals. This combination makes the salad a wholesome option when you want something both hearty and light.
Enjoy, Share, and Nourish
This salad works beautifully as a main meal or as a side dish to share with family and friends. It is also a great recipe to prepare ahead for lunches during the week. Try swapping the vegetables for whatever is in season or adjusting the toppings to your taste. For more simple and satisfying ideas, explore the Happy Healthy You Recipe Hub and share your creations in our supportive community group.
Method
- Preheat oven to 200°C. Line a large baking tray with baking paper. Place the eggplant, onion and zucchini on the tray. Spray with oil and season with pep-per. Roast for 10 minutes. Add the tomatoes to the tray and roast for a further 10 minutes or until the vegetables are golden and tender.
- Meanwhile, heat the olive oil in a medium saucepan over medium heat. Stir in the garlic and cumin for 30 seconds or until aromatic. Add the quinoa and water. Bring to the boil. Reduce heat to low. Cover and simmer for 12 minutes or until the quinoa is tender and the water has absorbed. Set aside to cool slightly.
- Place the quinoa, roast vegetables, chickpeas, basil and feta in a large bowl.
- Toss gently to combine. Divide among bowls and drizzle with extra virgin olive oil and vinegar. Top with basil leaves.
