Herbed Quinoa and Roasted Vegetable Salad

This colorful Herbed Quinoa and Roasted Vegetable Salad combines the nutty flavor of quinoa with a medley of roasted seasonal vegetables, all tossed in a zesty lemon vinaigrette. The dish is not only gluten-free but also packed with nutrients, making it a perfect option for a light lunch or a side dish. The fresh herbs add a creative twist to a traditional salad, enhancing its freshness and flavor.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup cherry tomatoes, halved
• 1 red onion, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Juice of 1 lemon
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.
3. While the quinoa is cooking, place the diced bell pepper, zucchini, yellow squash, cherry tomatoes, and red onion on a baking sheet. Drizzle with olive oil, and season with salt, pepper, oregano, and thyme. Toss to coat evenly.
4. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
5. In a large bowl, combine the cooked quinoa and roasted vegetables. Drizzle with lemon juice and toss well to combine.
6. Add the fresh parsley and basil, and mix gently. Adjust seasoning with additional salt and pepper if needed.
7. Serve warm or at room temperature.