Mediterranean Quinoa Salad

Laura Violet

"If you are looking for a super healthy dish that has robust flavor and leaves your guests feeling full without guilt, this is a great accompaniment to any meal or can stand on its own as a vegetarian dish. It is vegetarian, gluten- and dairy-free."
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5 h 50 m servings 204 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Grease a pie pan; place eggplant in pie pan. Sprinkle onion on top and around eggplant.
  2. Bake in the preheated oven until eggplant is soft and browned, about 1 hour.
  3. Bring water to a boil in a 2-quart pot. Stir in quinoa; reduce heat. Simmer, uncovered, until water is absorbed, about 15 minutes.
  4. Combine heirloom tomatoes, basil, lemon juice, and sea salt in a large bowl. Stir in the warm quinoa, a little at a time, until salad is combined.
  5. Scoop out warm eggplant, in chunks, from the skin with a spoon; discard skin. Stir eggplant chunks and onion into salad. Cover with plastic wrap.
  6. Place salad into the refrigerator; chill until flavors combine, about 4 hours.


  • Cook's Note:
  • If available, make this dish with equal parts red and white quinoa.


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