Roasted Vegetable Quinoa Salad

Roasted Vegetable Quinoa Salad is a vibrant, healthy, and hearty dish perfect for a light lunch or dinner. Packed with colorful roasted vegetables and fluffy quinoa, this salad is both satisfying and nutritious. The roasting process brings out the natural sweetness of vegetables like bell peppers, zucchini, and carrots, while quinoa adds protein and texture. The dish is finished with a zesty lemon vinaigrette that ties all the flavors together. Whether served warm or cold, this salad makes a versatile meal or a great side dish for any occasion.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 carrot, sliced
• 1 red onion, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried thyme
• 2 cups mixed greens or baby spinach
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup toasted almonds or sunflower seeds

Lemon Vinaigrette:

• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. Cook the Quinoa: In a medium saucepan, bring the quinoa and water (or vegetable broth) to a boil. Reduce heat to low, cover, and simmer for about 15 minutes until all the liquid is absorbed. Fluff the quinoa with a fork and set aside to cool slightly.
2. Roast the Vegetables: Preheat the oven to 400°F (200°C). Place the diced bell pepper, zucchini, carrot, and onion on a baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, garlic powder, paprika, and thyme. Toss to coat evenly. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned, tossing halfway through.
3. Prepare the Lemon Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.
4. Assemble the Salad: In a large bowl, combine the cooked quinoa, roasted vegetables, and mixed greens or spinach. Drizzle with the lemon vinaigrette and toss to combine.
5. Serve: Top the salad with crumbled feta cheese and toasted almonds or sunflower seeds for added crunch and flavor. Serve warm or chilled.

Enjoy your Roasted Vegetable Quinoa Salad as a wholesome meal or a nutritious side dish!