Ingredients:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 2 cups mixed vegetables, such as bell peppers, zucchini, eggplant, and cherry tomatoes, chopped into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon dried herbs (such as thyme, rosemary, or oregano)
- Salt and pepper to taste
- Juice of 1 lemon
- 2 tablespoons balsamic vinegar
- 1/4 cup chopped fresh herbs, such as parsley or basil
- Optional: crumbled feta cheese or toasted nuts for garnish
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Rinse the quinoa under cold water. In a saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it cool.
- Meanwhile, in a mixing bowl, toss the mixed vegetables with olive oil, dried herbs, salt, and pepper until well coated.
- Spread the seasoned vegetables onto the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred. Stir them once or twice during cooking for even browning.
- In a separate bowl, whisk together the lemon juice and balsamic vinegar to create the dressing.
- In a large serving bowl, combine the cooked quinoa, roasted vegetables, and dressing. Toss gently to combine.
- Add the chopped fresh herbs to the salad and toss again.
- Taste the salad and adjust the seasoning if needed, adding more salt, pepper, lemon juice, or herbs to suit your taste.
- If desired, garnish the Quinoa Salad with Roasted Vegetables with crumbled feta cheese or toasted nuts for added flavor and texture.
- Serve the salad at room temperature or chilled. It can be enjoyed as a satisfying and healthy main course or as a side dish.
This Quinoa Salad with Roasted Vegetables is packed with nutritious ingredients and offers a delightful combination of flavors and textures. It's perfect for a light lunch or as part of a dinner spread.