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Quinoa & Roasted Vegetable Salad

Quinoa & Roasted Vegetable Salad

Ingredients

  • 1 cup quinoa uncooked, rinsed
  • 2 cups water or vegetable broth for cooking quinoa
  • 1 medium zucchini cubed
  • 1 medium red bell pepper cubed
  • 1 medium carrot sliced
  • 1 cup cherry tomatoes halved
  • 2 tablespoons olive oil
  • 1 teaspoon salt divided
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons feta cheese optional, omit for vegan

Instructions

  1. Preheat oven to 200°C (400°F). Place zucchini, bell pepper, carrot, and cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with half the salt and black pepper, and roast for 20–25 minutes until tender.
  2. Meanwhile, cook quinoa: In a saucepan, combine quinoa and water (or broth). Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
  3. In a large bowl, combine cooked quinoa and roasted vegetables.
  4. Add lemon juice, remaining salt, black pepper, and fresh parsley. Toss well to combine.
  5. Top with optional feta cheese before serving, or keep vegan by omitting.