By now you might have guessed that I’m a bit of a foodie. I love the flavours and textures of this wholesome Gluten Free Mediterranean Quinoa Salad.
The added bonus is that it’s a crowd pleaser amongst our friends and family and we often get special requests. You can swap out the quinoa with couscous if you’d like, but I wanted to make this a Gluten Free option.
Alternatively, you could swap it out for another grain like buckwheat or rice which are both provide fiber and sustenance. The great thing about this Mediterranean Quinoa Salad is that you can use pretty whatever you have available in your fridge.
Feel free to mix it up. If you don’t like something, change it to something else. Try using pumpkin, artichoke hearts and eggplant (aubergine) also work really well with our Moroccan spice blend.
These vegetables are common ingredients that I buy most weeks, so for us it it very simple. But I understand if you are transitioning to a plant-based diet and some of these ingredients might be new to you.
I hope that you find these flavours are pleasing to your palate.
How to Make Mediterranean Quinoa Salad
Following the recipe below, you are going to bake the herbed vegetables for the Gluten Free Mediterranean Quinoa Salad. Cook the quinoa in the vegetable stock. Add all the yummy Mediterranean herbs and spices before serving up the roasted vegetables and quinoa onto a platter.
Serves 6 to 8 people
Preparation – 20 minutes
Cooking time – 30 minutes
- 1 Cup of Raw Quinoa
- 2 Cups Chicken Stock (Vegan)
- 2 Tbsp Coconut Oil
- 1 Garlic Bulb or 12 Garlic Cloves
- 1 Red Onion
- 1 Sweet Potato
- 1 Parsnips
- 2 Carrots
- 1 Large or 2 small Beetroot
- 2 Zucchini
- Punnet of Cherry tomatoes
- 1 Red Capsicum
- 1 Yellow Capsicum
- 2 Cup of Cooked Chickpeas (or 1 tin)
- 3 Sprigs of Spring Onion
- ¼ Cup Chopped Walnuts
Herbs and Spices
- Savory Dukkah
- 1/2 teaspoon of Italian herbs
- 1/2 teaspoon of Moroccan Seasoning
- Freshly chopped Parsley
You will also need
- Chopping Board
- Sharp knife
- Tin foil
- Baking paper
- 2 Cooking trays
- Medium pot
- Wooden spoon
- Large bowl
- Serving Platter or dishes
1. Melt the coconut oil to a liquid form. Be careful not to overheat, it is okay to be warm but not hot or boiling.
2. Cut the onion into wedge shapes.
3. Chop the hard vegetables – sweet potato, carrot, parsnip, and beetroot first into 1 inch cubes. Place the vegetables into a mixing bowl. Drizzle 1/2 tablespoon of liquid coconut oil to lightly coat the vegetables and decent pinch of herbs and sprinkle with salt, and pepper to taste. Mix through the vegetables.
4. Chop the soft vegetables – onion, garlic, zucchini, tomatoes, and capsicum into 1 inch cubes. Place the vegetables into a mixing bowl. Drizzle 1/2 tablespoon of liquid coconut oil to lightly coat the vegetables and decent pinch of herbs and sprinkle with salt, and pepper to taste. Mix through the vegetables.
5. Roast on an oven tray at 180° Celsius or 356° Fahrenheit until cooked. Cook the hard vegetables for 15 to 20 minutes before adding the soft vegetable.
6. Meanwhile cook 2/3 of a cup of raw quinoa to make roughly 2 cups of cooked quinoa. Use measurements on the packet but boil water in saucepan with vegetable stock, salt, pepper, garlic salt and herbs.
7. Once liquid is boiling add quinoa. Put lid on the pot and simmer the quinoa and stock between 10 to 20 minutes until the stock has been absorbed. Remove from heat and remove lid and add Moroccan seasoning, lemon juice, garlic salt and salt and pepper. You will need quite a bit as quinoa can be bland, but it’s best to season to taste.
8. Heat your chickpeas either by boiling in the aquafaba or put the chickpeas onto the oven tray with your vegetables in the oven for about 5 minutes or until warm.
If you want to create a bit of flare, you could make a blooming onion. This is aesthetically pleasing for serving guests.
Also try our:
- Zucchini Fritters
- Moroccan Stew
- or browse our growing collection of plant based recipes.
Have you tried Dukkah before? We make a few different types of Dukkah which we really enjoy. Find out where it all started for this amazingly aromatic mix on the big stage in Claudia Roden’s “A Book of Middle Eastern Food“.
Put quinoa on a platter and top with roast veggies. Spoon hummus on the side or on top. Sprinkle with chopped parsley, sliced spring onion, lemon slices, and Dukkha. This Mediterranean Quinoa Salad pairs beautifully with our homemade Sea Moss Hummus. I also like to add some fresh baby spinach or rocket.