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summer quinoa salad

Summer’s Bounty Quinoa Salad

  • Author: Marie Bostwick
  • Yield: 6 to 8 servings


This hearty and healthy salad works great as a side dish. But it’s also satisfying enough to serve as a main course and makes 6 to 8 generously sized main dish portions. It’s a super choice for vegetarians – the quinoa and parmesan add a nice protein punch. If you want to make it vegan, just leave out the cheese.


For the quinoa salad:
2 uncooked cups quinoa (You’ll cook it according to the package directions)
1 red onion, peeled and diced into 1 inch chunks
2 small eggplants, diced into 1 inch chunks
3 large tomatoes, cut into chunks
2 T olive oil
2 medium cucumbers, peeled and diced
10 cherry (or small) tomatoes, quartered
12 Spanish olives, sliced
1 cup grated parmesan cheese
For the vinaigrette: 
1/2 cup olive oil
1/2 cup red wine vinegar
1 T lemon juice
1 T dijon
2 T fresh basil, chopped
1 T capers
Crushed red pepper flakes (optional)


Preheat oven to 425.

Place chopped onion, eggplant, and large tomato chunks onto a rimmed baking pan.  Drizzle olive oil over vegetables and mix with large spoon to coat with oil. Add salt and pepper to taste, mix again.  Place vegetables in oven and allow to roast until well cooked, about 15 minutes, stirring occasionally. Remove from oven and allow to cool.

summer quinoa salad

While vegetables are roasting, cook the quinoa according to the package directions. After cooking, fluff with fork and place into large salad bowl to cool.

Make the vinaigrette. Whisk olive oil, vinegar, lemon juice, and mustard together in a bowl. Add salt, pepper, and crushed red pepper flakes to taste. Stir in capers and basil.

summer quinoa salad

Top cooked, cooled quinoa with roasted vegetables, raw cucumbers, fresh tomatoes, and sliced olives.  Pour vinaigrette over. Toss to mix thoroughly and put salad in refrigerator until ready to serve.  If desired, sprinkle parmesan cheese over the salad just before serving.

summer quinoa salad vegetables eggplant cucumber tomatoes