Ingredients:
1 cup quinoa
2 cups water or vegetable broth
1 cup cherry tomatoes, halved
1 cup zucchini, diced
1 cup bell peppers, diced (use a mix of colors)
1/2 cup red onion, diced
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper, to taste
1/4 cup fresh parsley, chopped
2 tablespoons feta cheese (optional)
1 tablespoon lemon juice
1 teaspoon balsamic vinegar
Directions:
Cook the Quinoa:
Rinse quinoa under cold water to remove any bitter coating. In a medium pot, bring 2 cups of water (or vegetable broth for extra flavor) to a boil. Add quinoa, reduce heat, and cover. Simmer for about 15 minutes until the quinoa is cooked and the water is absorbed. Remove from heat and fluff with a fork.
Roast the Vegetables:
Preheat your oven to 400°F (200°C). In a bowl, toss the cherry tomatoes, zucchini, bell peppers, and red onion with olive oil, oregano, salt, and pepper. Spread the vegetables on a baking sheet in a single layer.
Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly browned.
Assemble the Salad:
In a large bowl, combine the cooked quinoa and roasted vegetables. Add fresh parsley, feta cheese (if using), lemon juice, and balsamic vinegar. Toss to combine.
Serve and Enjoy:
Serve the salad warm or chilled. It makes a perfect light lunch or a side dish for dinner.
Why This Recipe is Great:
This quinoa salad is not only delicious but also packed with plant-based protein, fiber, and a variety of vitamins and minerals. The roasted vegetables add a sweet, smoky flavor that pairs perfectly with the fresh herbs and tangy lemon dressing. It’s also super versatile, so feel free to swap in your favorite veggies or add a protein source like grilled chicken or chickpeas.
Enjoy this nutritious, satisfying, and refreshing salad!
