Roasted Vegetable Quinoa Greek Salad

Ingredients

• 397 g (14 oz)frozen artichoke bottoms, sliced (or artichoke hearts, halved)
• 1 pint (about 473 ml)grape tomatoes
• 1 bunchasparagus, cut into 2.5 cm (1-inch) pieces
• 30 ml (2 tbsp)extra-virgin olive oil
• 10 ml (2 tsp)dried oregano
• 2.5 ml (½ tsp)salt
• 480 ml (2 cups)cooked quinoa
• 12black cured olives
• 240 ml (1 cup)crumbled milk feta or vegan cashew ricotta
• 120 ml (½ cup)water
• 15 ml (1 tbsp)red wine vinegar
• 5 ml (1 tsp)sugar
• 1.25 ml (¼ tsp)salt
• 1 smallonion, finely diced
• 45 ml (3 tbsp)extra-virgin olive oil
• 45 ml (3 tbsp)red wine vinegar
• 1 heaped tbsp (about 20 ml)Dijon mustard
• 10 ml (2 tsp)dried oregano
• 1.25 ml (¼ tsp)salt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper or aluminium foil.

2. 2

   Roast the vegetables

   Put the artichokes, tomatoes and asparagus in a large bowl with the olive oil, oregano and salt, and toss to coat. Spread them on the lined baking sheet and roast for 45 minutes.

3. 3

   Marinate the onion

   While the vegetables roast, stir the water, vinegar, sugar and salt together in a medium bowl. Add the onion and leave it to marinate until you are ready to assemble the salad.

4. 4

   Shake the dressing

   Add all the dressing ingredients to a lidded glass jar and shake vigorously. Refrigerate until needed.

5. 5

   Assemble the salad

   Combine the roasted vegetables, quinoa, olives and marinated onion in a large bowl and toss. Add the feta or vegan cashew ricotta and dressing, then toss again.

What is Greek quinoa salad?

Greek salad is commonly associated with vegetables, olives and feta, while quinoa gives this version a more substantial base. The recipe combines those familiar Mediterranean-style flavours with oven-roasted artichokes, tomatoes and asparagus.

Roasting concentrates the vegetables’ flavour, and the sharp dressing and marinated onion bring brightness to the cooked quinoa. Choose feta for a salty, tangy finish or cashew ricotta for the vegan option.

Nutrition and macros by portion

The nutrition label shows one serving as written: 447 calories, 14g protein, 38g carbs, 29g fat.

Quinoa supplies most of the carbohydrates, while olive oil, olives and feta or cashew ricotta contribute much of the fat. Quinoa and cheese also provide protein, alongside smaller amounts from the vegetables. Balance a serving with extra leafy greens or other fresh vegetables.

Roasting the vegetables

Artichokes: sliced frozen artichoke bottoms are convenient here; thaw and drain them if they are especially icy or wet. Artichoke hearts can be used instead, cut in half as directed.

Tomatoes and asparagus: spread the vegetables across the tray so they roast rather than crowd together. The 45-minute roasting time is shared across all three vegetables, so check their colour and texture as they cook.

Getting the onion ready

Marinade: the water, red wine vinegar, sugar and salt make a quick, mild pickle. Stir until the sugar and salt dissolve before adding the diced onion.

Timing: leave the onion in its liquid while the vegetables roast. Drain it before adding if you prefer a less sharp, less wet salad, though the recipe does not specify draining.

Making the dressing

Emulsifying: shaking the olive oil, vinegar and Dijon mustard in a closed jar helps them combine into a cohesive dressing. Give it another shake just before pouring, as it may separate while chilled.

Seasoning: the dressing includes oregano and salt, as do the vegetables. Taste a small spoonful before assembling, keeping in mind that olives and feta will add saltiness too.

Quinoa and finishing touches

Quinoa: use cooked quinoa, cooled enough that it will not soften the cheese or wilt the roasted vegetables. Fluff it before adding so it mixes more evenly.

Cheese: crumble the feta into the salad, or add the vegan cashew ricotta as the alternative. Toss gently after adding it so the cheese stays in pieces rather than disappearing into the dressing.

Serving the salad

Serve the salad warm or at room temperature, allowing the vegetables and quinoa to carry the dressing. It can work as a main dish or as a substantial side.

For a meal, pair it with leafy greens or warm bread. If serving it alongside other dishes, keep the portions moderate because the quinoa, oil, olives and cheese make it filling.

Recipe notes & tips

• Cut the asparagus into evenly sized pieces so they roast at a similar pace.
• Spread the vegetables out on the baking sheet rather than piling them up.
• Shake the dressing again just before adding it to the salad.
• Taste the dressed salad before serving, as the olives and feta contribute salt.
• Let the roasted vegetables cool slightly before tossing them with the quinoa and cheese.

Variations

• Use artichoke hearts: halve them and roast them in place of the artichoke bottoms.
• Make it vegan: choose the recipe’s vegan cashew ricotta option.
• Change the herbs: use dried thyme in place of some or all of the oregano.
• Add leafy greens: fold in a handful just before serving for a fresher, softer base.
• Serve it chilled: refrigerate the assembled salad for a cool make-ahead meal.

Common mistakes to avoid

• Crowding the tray: the vegetables may steam instead of roast; spread them out across the baking sheet.
• Using wet vegetables: excess moisture can slow browning; drain and dry them before tossing with oil.
• Adding dressing too early: the salad can turn soggy; dress it shortly before serving.
• Over-salting: olives and feta are already salty; taste the salad before adding extra.
• Mixing while piping hot: very hot vegetables can soften the cheese; let them cool slightly first.

How to store

Refrigerate leftovers in a covered container and use within 3 days. The vegetables and quinoa can be reheated gently, but the salad is also good cold; keep the cheese separate if you want to preserve its texture.

Frequently asked questions