Lemon Herb Quinoa Salad with Roasted Vegetables

This refreshing Lemon Herb Quinoa Salad combines fluffy quinoa with an array of roasted vegetables, brightened by a zesty lemon dressing. It's a delightful balance of traditional flavors with a creative twist, making it perfect for a low-iron diet while remaining nutritious and satisfying.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup broccoli florets
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Juice of 1 lemon
• Zest of 1 lemon
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa under cold water. In a medium saucepan, 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 fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
3. While the quinoa is cooking, spread the diced red bell pepper, zucchini, broccoli, and cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with dried oregano, thyme, salt, and pepper. Toss to coat evenly.
4. Roast the vegetables in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized.
5. In a large bowl, combine the cooked quinoa, roasted vegetables, lemon juice, lemon zest, and fresh parsley. Toss gently to combine.
6. Serve warm or at room temperature. Enjoy your nutritious and flavorful salad!