Roasted Vegetable Quinoa Salad


Ginger was inspired and made changes to this recipe by

The beauty of this recipe is that you can use whatever vegetables are in season and it will be equally delicious.


  • 2 cups quinoa (red or plain)
  • 3 1/2 cups water, vegetable stock or chicken stock
  • 1 medium to large zucchini, Diced into 1/2 inch cubes
  • 2 medium summer squash or kousa squash, Diced into 1/2 inch cubes
  • 1/2 black or rosita eggplant or 1 asian eggplant, peeled and diced into 1/2 inch cubes
  • Kernels from 2 ears of corn
  • 4-5 cherry bomb peppers or 2 jalapeno peppers, seeded and finely diced
  • 1 onion diced
  • 2 scallions white and pale green parts sliced
  • 3-4 cloves garlic
  • 2 medium tomatoes sliced into wedges or 1/2 pint cherry tomatoes
  • 1/2 cup olive oil
  • 1 T balsamic vinegar
  • 1 T red wine vinegar
  • Salt and Pepper


  1. Pre-heat oven to 400 degrees.  (This recipe could easily be made on the grill on a hot day or in a toaster oven as well)
  2. Rinse quinoa for 30 seconds under running water to remove bitter coating.  Place in pot with 3 1/2 cups of liquid.  Bring to boil.  Cover and remove from heat.  Let sit until liquid is absorbed and quinoa is soft and can be fluffed with a fork.
  3. While quinoa is cooking, Toss corn and hot peppers together with a little olive oil, salt and pepper.  Roast in oven, grill or toaster oven for 15-20 minutes or until corn begins to blister. Set to the side.
  4. In a separate pan toss tomatoes and 2 whole cloves of peeled garlic with olive oil, salt and pepper.  Roast for 15-20 minutes or until tomatoes begin to blister.  Set to the side.
  5. In a large saute pan, heat 1 T olive oil.  Saute onion until clear.  Add garlic, eggplant, zucchini and squash to pan with 2 tablespoons of water.  Saute until soft and beginning to turn golden.
  6. In a blender puree the roasted tomatoes and garlic with vinegar, olive oil and salt & pepper to taste.
  7. In a large bowl mix together quinoa, roasted corn & peppers, sauteed vegetables, scallions and dressing.

Serves 6-8 as a side.  Can be served warm, room temperature or cold.

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