Quinoa Salad with Roasted Vegetables

This vibrant Quinoa Veggie Salad is not just a feast for your taste buds but also a treat for your body! Packed with protein-rich quinoa and an assortment of colorful vegetables, it provides a nutrient-rich meal. The lemon vinaigrette adds a zesty flavor while supplying essential vitamins and antioxidants. Plus, you can customize it with your favorite toppings, like fresh herbs and feta cheese, for added flavor and texture. Indulge in this wholesome dish for a deliciously nourishing experience!

Ingredients:

• 1 cup quinoa

• 2 cups water or vegetable broth

• Assorted vegetables (e.g., bell peppers, zucchini, cherry tomatoes, red onion)

• Olive oil

• Salt and pepper to taste
  

For the lemon vinaigrette:

• 3 tablespoons extra virgin olive oil

• 2 tablespoons fresh lemon juice

• 1 teaspoon honey or maple syrup

• 1 garlic clove, minced

• Salt and pepper to taste

Optional toppings: fresh herbs (such as parsley or cilantro), feta cheese, toasted nuts or seeds

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.

2. Rinse the quinoa under cold water using a fine mesh strainer. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and set aside.

3. While the quinoa is cooking, prepare your vegetables. Cut them into bite-sized pieces and place them on the prepared baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.

4. Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized, stirring halfway through.

5. In a small bowl, whisk together the ingredients for the lemon vinaigrette: olive oil, lemon juice, honey or maple syrup, minced garlic, salt, and pepper.

6. In a large mixing bowl, combine the cooked quinoa and roasted vegetables. Pour the lemon vinaigrette over the salad and toss gently to coat.

7. Taste and adjust seasoning if needed. If desired, top the salad with fresh herbs, crumbled feta cheese, or toasted nuts or seeds.

8. Serve the quinoa salad warm, at room temperature, or chilled. Enjoy!