Roasted Mediterranean Vegetable and Quinoa Salad Recipe

Ingredients

• 2 cups of quinoa, cooked to package instructions and cooled
• Handful of french beans, very briefly boiled in salted water and cooled.
• 4 medium tomatoes - (2 roughly chopped and 2 quartered)
• 1 courgette (zuchinni), chopped into smallish pieces
• 1 aubergine (eggplant), chopped into small pieces
• 1 clove garlic, whole with skin on (optional)
• 1 red pepper - chopped into smallish pieces
• 1 green pepper - chopped into smallish pieces
• pinch of dried herbs (oregano or herbs de Provence)
• a few glugs of regular olive oil
• small bunch of spring onions (scallions)
• 1 handful of flatleaf parsley
• 5 tbs of good olive oil for dressing
• 1 teaspoon of mustard powder (or dijon mustard)
• 1/2 tbs balsamic vinegar (or to taste)
• 1 tbs cider vinegar (or to taste)
• salt and pepper to taste

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 14 of 17 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions

Ingredient	Portion assumed	kcal
Quinoa	1 cup cooked (185g)	222
Olive Oil	1 tbsp (14g)	119
Onion	1 medium (110g)	44
Eggplant	1 cup cubed (82g)	35
Bell Pepper	1 medium (119g)	31
Tomato	1 medium (123g)	22
Chili	1 tsp (2.7g)	8
Black Pepper	1 tsp ground (2.3g)	6
Oregano	1 tsp dried (1.8g)	5
Garlic	1 clove (3g)	4
Mustard	1 tsp (5g) yellow	3
Vinegar	1 tbsp (15ml) distilled	3
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
French Bean	not in our table	0
Water	not in our table	0
Cider	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.