This quinoa salad, which takes loose inspiration from a Greek salad, is flavorful and filling.
Broiling the olives along with the other vegetables softens their flavor and adds a smoky background note.
A garnish of basil brightens the dish.
Photo: Greg DuPree
Spread in an even layer on a large rimmed baking sheet .
Broil until the vegetables are lightly charred and tender, 8 to 10 minutes, stirring halfway through.
Transfer the vegetables to a large bowl; discard the pan juices.
Add quinoa, feta and pine nuts to the vegetables.
Drizzle with the vinaigrette and toss gently to coat.
Garnish with basil, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
