Cumin-Spiced Quinoa and Roasted Vegetable Salad

This vibrant salad features fluffy quinoa tossed with a medley of roasted seasonal vegetables, all seasoned with aromatic cumin. The dish combines traditional Mediterranean flavors with a creative twist, making it a satisfying and nutritious option for lunch or dinner. It's vegan, gluten-free, and packed with protein and fiber.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 teaspoon cumin seeds
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa under cold water. In a pot, combine the quinoa and vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
3. While the quinoa is cooking, toss the diced bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, cumin seeds, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
4. Once the quinoa is cooked, fluff it with a fork and let it cool slightly.
5. In a large bowl, combine the roasted vegetables with the quinoa. Add chopped parsley and lemon juice, mixing well to combine.
6. Serve warm or at room temperature, garnished with additional parsley if desired.