Herbed Quinoa and Roasted Vegetable Salad

This vibrant salad combines nutty quinoa with a medley of roasted seasonal vegetables, infused with fresh herbs and a zesty lemon dressing. It's a delightful balance of textures and flavors, making it a satisfying gluten-free main course or side dish. The dish is not only colorful and appealing but also packed with nutrients, perfect for any health-conscious eater.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa under cold water and drain.
3. In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and liquid is absorbed.
4. While the quinoa is cooking, place diced red bell pepper, zucchini, cherry tomatoes, and red onion on a baking sheet. Drizzle with olive oil, and season with garlic powder, salt, and pepper. Toss to coat evenly.
5. Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
6. Once the quinoa is cooked, fluff it with a fork and let it cool slightly.
7. In a large bowl, combine the cooked quinoa, roasted vegetables, parsley, and basil.
8. In a small bowl, whisk together the lemon juice and zest. Pour over the salad and toss to combine. Adjust seasoning if necessary.
9. Serve warm or at room temperature.