Lemon Herb Quinoa Salad with Roasted Vegetables

This vibrant Lemon Herb Quinoa Salad combines nutty quinoa with a medley of roasted seasonal vegetables, fresh herbs, and a zesty lemon dressing. It's a delightful balance of textures and flavors, making it a perfect side dish or light main course. This recipe is vegetarian, gluten-free, and packed with nutrients, ensuring a healthy option for any meal.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa under cold water and then combine it with vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
3. While the quinoa is cooking, spread the diced bell pepper, zucchini, yellow squash, and cherry tomatoes on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. 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, roasted vegetables, parsley, basil, lemon juice, and lemon zest. Toss gently to mix all ingredients together.
6. Serve warm or at room temperature.