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!
Recipe type: Salad
Cuisine: French Cuisine, Mediterranean, Gluten Free, Dairy Free
Serves: 4
  • 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
  1. TO MAKE FLUFFY QUINOA: Rince the quinoa in a fine-mesh strainer for 2 minutes. Rub and swish with your hand. Drain it.
  2. Bring the 375 ml water to a boil and pour the quinoa in. Cook under a lid until quinoa is tender, about 15 minutes.
  3. 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!).
  4. TO ROAST VEGETABLES: Preheat the oven to 220°C.
  5. Cut the vegetables down into bite-sized pieces.
  6. 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.
  7. 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.
  8. Remove from the oven and let the vegetables cool down.
  9. Combine the quinoa and vegetables in a large salad bowl and sprinkle with herbs and the pomegranate seeds.
Recipe by Chocolate & Quinoa at