Vibrant Quinoa Salad with Roasted Vegetables

Ingredients

• 1 cup (185g) quinoa, rinsed
• 2 cups (480ml) vegetable broth or water
• 1 tbsp olive oil + 2 tbsp for dressing
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• Salt and black pepper to taste
• For the Lemon Vinaigrette:
• 3 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup or honey (optional)
• 1/4 cup fresh parsley or mint, chopped

Instructions

1. 1

   1. Cook the Quinoa: Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa with vegetable broth or water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all liquid is absorbed and quinoa is fluffy. Let it sit covered for 5 minutes, then fluff with a fork and set aside to cool.

2. 2

   2. Roast the Vegetables: Preheat your oven to 200°C (400°F). Toss the diced bell peppers and zucchini with 1 tablespoon of olive oil, salt, and black pepper on a baking sheet. Roast for 15-20 minutes, or until tender-crisp and lightly caramelized. Remove from oven and let cool slightly.

3. 3

   3. Prepare the Vinaigrette: In a small bowl, whisk together the lemon juice, Dijon mustard, 2 tablespoons of olive oil, maple syrup (if using), and a pinch of salt and pepper until well combined.

4. 4

   4. Assemble the Salad: In a large mixing bowl, combine the cooled quinoa, roasted vegetables, finely chopped red onion, and halved cherry tomatoes. Pour the lemon vinaigrette over the salad and toss gently to ensure all ingredients are evenly coated.

5. 5

   5. Garnish and Serve: Stir in the fresh chopped parsley or mint. Taste and adjust seasoning as needed. Serve immediately or chill in the refrigerator for flavors to meld. Enjoy this healthy and delicious quinoa salad!