Herbed Ratatouille Quinoa Salad with Lemon-Mustard Vinaigrette

This vibrant side dish combines the classic French ratatouille flavors with fluffy quinoa, creating a nutritious and flavorful salad. The fresh herbs and roasted vegetables bring a delightful warmth, while the zesty lemon-mustard vinaigrette adds a refreshing touch. Perfect for complementing any entrée, this dish is both visually appealing and packed with nutrients, making it a great addition to your culinary repertoire. It’s vegetarian, gluten-free, and can be enjoyed warm or cold.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 medium zucchini, diced
• 1 medium eggplant, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• 1 tablespoon Dijon mustard

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the zucchini, eggplant, bell peppers, onion, and garlic with olive oil, thyme, oregano, salt, and pepper.
3. Roast the vegetables in the oven for 25-30 minutes until tender and lightly caramelized, stirring halfway through.
4. Meanwhile, bring the vegetable broth to a boil in a saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
5. In a small bowl, whisk together the lemon juice, Dijon mustard, and a pinch of salt and pepper.
6. In a large bowl, combine the cooked quinoa, roasted vegetables, basil, and parsley. Drizzle with the lemon-mustard vinaigrette and toss gently to combine.
7. Serve warm or chill in the refrigerator for a refreshing cold salad.