This vibrant, protein-packed salad brings together the best of Mediterranean flavours with hearty quinoa as the perfect base. The combination of roasted aubergine, tangy Greek Style feta, and fresh herbs creates a satisfying salad that's full of bold flavours!
Mediterranean Quinoa Salad with Greek Style Feta
Mediterranean Quinoa Salad with Greek Style Feta
Ellie
6
30 minutes
30 minutes
salads
This salad tastes even better after an hour or two as the flavours meld together. Perfect for meal prep, picnics, or as a stunning centrepiece for your next BBQ!
Ingredients
200g quinoa
1 large aubergine, diced into 2cm cubes
1 packet Greek Style
1 red pepper, half diced for roasting, half diced for fresh crunch
4-5 spring onions, finely sliced
100g sun-dried tomatoes, roughly chopped
Large handful of fresh parsley, chopped
4 tbsp olive oil
2 tbsp lemon juice
1 tsp dried oregano
Salt and pepper to taste
Directions
Rinse quinoa under cold water, then cook according to package instructions (usually 15 minutes in boiling water). Drain and set aside to cool.
Preheat oven to 200°C. Toss diced aubergine and half the red pepper with 2 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until golden and tender.
Make the dressing by whisking together remaining olive oil, lemon juice, oregano, salt, and pepper.
In a large bowl, combine the cooled quinoa, roasted aubergine and red pepper, chickpeas, remaining fresh diced red pepper, spring onions, and sun-dried tomatoes. Pour over the dressing and toss gently.
Crumble over the Greek Style and scatter over the fresh parsley. Then give everything one final gentle mix.