QUINOA SALAD WITH ROASTED VEGETABLES

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Ingredients:

For the Salad:

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 red onion, sliced
  • 1 cup cherry tomatoes, halved
  • 1 large carrot, diced
  • 2 tablespoons olive oil (for roasting)
  • Salt and pepper, to taste
  • 1/4 cup crumbled feta cheese (optional)
  • Fresh parsley or cilantro for garnish

For the Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Instructions:

Step 1: Cook the Quinoa

  1. In a medium saucepan, bring water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat, cover, and simmer for 15 minutes or until the liquid is absorbed and the quinoa is fluffy.
  2. Fluff the quinoa with a fork and let it cool.

Step 2: Roast the Vegetables

  1. Preheat the oven to 200°C (400°F).
  2. Toss the red bell pepper, zucchini, red onion, cherry tomatoes, and carrot in olive oil. Season with salt and pepper, and spread them evenly on a baking sheet.
  3. Roast for 20-25 minutes, stirring halfway, until the vegetables are tender and slightly caramelized. Set aside to cool.

Step 3: Make the Dressing

  1. In a small bowl, whisk together olive oil, lemon juice, balsamic vinegar, Dijon mustard, garlic, salt, and pepper.

Step 4: Assemble the Salad

  1. In a large bowl, combine the cooled quinoa and roasted vegetables.
  2. Drizzle the dressing over the salad and toss to coat evenly.
  3. Top with crumbled feta (if using) and garnish with fresh parsley or cilantro.

Tips:

  • You can roast a variety of vegetables like sweet potatoes, eggplant, or butternut squash.
  • Add some toasted nuts or seeds for a crunch.
  • Serve the salad warm or cold, making it perfect for meal prep or picnics.