Quinoa Salad with Roasted Vegetables

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This vibrant salad is a complete meal on its own, perfect for lunch or a light dinner. It's adaptable – feel free to use your favorite seasonal vegetables!

Yields: 4 servings Prep time: 20 minutes Cook time: 30-35 minutes

Ingredients:

For the Roasted Vegetables:

  • 1 head broccoli, cut into florets

  • 1 bell pepper (any color), deseeded and chopped into 1-inch pieces

  • 1 zucchini or yellow squash, chopped into 1/2-inch half-moons

  • 1 red onion, cut into wedges

  • 2 tablespoons olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • Optional: 1 cup cherry tomatoes (add these halfway through roasting)

For the Quinoa:

  • 1 cup quinoa, rinsed thoroughly

  • 2 cups vegetable broth or water

  • 1/4 teaspoon salt

For the Dressing:

  • 3 tablespoons olive oil

  • 2 tablespoons lemon juice (freshly squeezed is best!)

  • 1 clove garlic, minced

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon dried oregano (or 1 tbsp fresh chopped parsley/dill)

  • Salt and freshly ground black pepper to taste

Optional Add-ins for Serving:

  • 1/4 cup crumbled feta cheese or goat cheese

  • 1/4 cup toasted pumpkin seeds or chopped walnuts

  • Fresh chopped parsley or cilantro for garnish

Instructions:

  1. Preheat Oven & Prep Vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the broccoli florets, bell pepper, zucchini/squash, and red onion with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer.

  2. Roast Vegetables: Roast for 20-25 minutes, stirring halfway through. If adding cherry tomatoes, add them to the baking sheet during the last 10-15 minutes of roasting. Vegetables should be tender-crisp and slightly caramelized.

  3. Cook Quinoa: While vegetables are roasting, combine the rinsed quinoa, vegetable broth (or water), and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

  4. Prepare Dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, oregano, salt, and pepper until well combined.

  5. Assemble Salad: In a large bowl, combine the cooked quinoa and the roasted vegetables. Pour the dressing over the quinoa and vegetables, and toss gently to combine.

  6. Serve: Serve warm or at room temperature. Garnish with optional feta, toasted nuts/seeds, and fresh herbs if desired. Enjoy!

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