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Roasted Tomato Quinoa Salad
This healthy salad combines perfectly-roasted cherry tomatoes with quinoa, olives, feta, and a variety of vegetables for a colorful, bountiful Mediterranean-inspired weeknight salad or dinner-party side dish.
It’s perfect for serving alongside proteins like chicken, fish, or steaks.
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How to Make It
Ingredients
- 2 cups cherry tomatoes
- 11 tbsp olive oil, divided
- 2 garlic cloves, minced
- Kosher salt
- Freshly ground black pepper
- 2 cups cooked quinoa
- 1 small yellow bell pepper, finely diced
- 1 medium cucumber, cut in half lengthwise then chopped
- ½ small red onion, finely chopped
- ½ cup kalamata olives, pits removed and halved
- ½ cup feta, cut into small cubes
- ½ cup parsley, chopped, plus more for garnish
- 2 tbsp juice
- 1 tsp Dijon mustard
- 1 tsp dried oregano
Instructions
- Preheat the oven to 350 F.
- Place tomatoes on a parchment-lined baking sheet. Toss with 3 tbsp olive oil and garlic. Season with salt and pepper. Roast tomatoes in oven until slightly shrunken, 20 to 25 minutes. Set aside to cool slightly, about 10 minutes
- Gently toss quinoa with roasted tomatoes, peppers, cucumber, onion, olives, feta and parsley in a large bowl.
- For the dressing, whisk lemon juice, mustard, and oregano in a small bowl. Slowly stream in remaining ½ cup olive oil while continuing to whisk. Season with salt and pepper. Drizzle dressing over salad then gently toss to combine.
- Transfer to a large serving bowl. Garnish with more parsley, if desired.
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