fussy eater turned foodie

East Mediterranean Style Quinoa Salad

During a recent visit to London to meet up with my lovely friends, we dined at a gorgeous little place called Stut and Cluck. This was an east med style turkey restaurant with ample vegetarian options which inspired me to modify my roast vegetable quinoa and give it a east Mediterranean twist. I love making this dish as it uses all staple ingredients which I tend to always have in and vegetables can be increased or removed depending on taste on season. This dish is simply delicious on its own as a lunch or light dinner or can be bulked out and served with a grilled lemony chicken or turkey breast, whole roasted cauliflower or even just some traditional pita or lavash.

East Mediterranean Style Quinoa Salad
East Mediterranean Style Quinoa Salad



1 medium/large sweet potato, cut into 1inch cubes

1 small courgette, quatered lengthways and sliced

1 red pepper, chopped into small chunks

1/2 small aubergine, cubed

Handful of tenderstem Brocollini (midget trees)

Olive oil

1/2 tsp sweet paprika

1/2 tsp Za’atar

1 medium red onion, halved and thickly sliced into chunks

70g Dry Quinoa (red/white mix)

1/2 vegetable oxo cube

drizzle of apple cider vinegar

Himalayan Sea Salt and Pepper to season

1 Small can Chickpeas, Drained

1 Ripe Avocado

1 Little Gem Lettuce sliced in halfway lengthways (optional)

60g Feta Cheese

Dollop of thick Greek yoghurt or labneh to serve

Serves 2



Heat the oven to 190 degrees Celsius and place the sweet potato, courgette, red pepper, aubergine and brocollini in the baking tray along with enough olive oil to gently coat and the sweet paprika and za’atar; roast for 40 minutes.

After around 20 minutes heat a pan with a little bit more olive oil, add the red onion and cook until softening

Add the washed quinoa to the pan along with the crushed oxo cube, top with double the amount of boiling water to quinoa ratio (1 cup quinoa; 2 cups water), the apple cider vinegar and bring to the boil then reduce to a gently simmer and cover for 15 minutes (check at the end to see that the water hasn’t all disappeared and add more if it has)

Heat a frying pan and add the chickpeas, toast with a tiny bit of the paprika until crisping up slightly, should take a few moments with constant stirring

Once the quinoa is cooked, stir through the roasted vegetables and cooked chickpeas,

If you have one available, heat the grill to a high heat and grill the avocado and lettuce (brush with a tiny bit of olive oil) for a few minutes on each side and serve alongside the quinoa (do not worry if you do not have time you can serve them straight from the fridge!)

Top with crumbled feta cheese a dollop of greek yogurt or labneh and enjoy!

  <3 xx

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