Mediterranean Quinoa and Roasted Vegetable Salad with Pesto Vinaigrette

This vibrant side dish brings together a fusion of Italian and Mediterranean flavors, featuring nutrient-rich quinoa, colorful roasted vegetables, and a zesty pesto vinaigrette. The dish is both refreshing and filling, making it an appealing complement to any main course. It's gluten-free, vegetarian, and packed with fiber and protein, ensuring it meets various dietary needs.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 zucchini, diced
• 1 bell pepper, diced (any color)
• 1 red onion, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 2 tablespoons lemon juice
• 2 tablespoons balsamic vinegar

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa under cold water and then cook it in the vegetable broth according to package instructions. Once cooked, fluff with a fork and set aside.
3. While the quinoa is cooking, toss the diced zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Spread them out evenly.
4. Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized.
5. In a blender or food processor, combine the fresh basil, Parmesan cheese, lemon juice, and balsamic vinegar. Blend until smooth and adjust seasoning as needed.
6. In a large bowl, combine the cooked quinoa and roasted vegetables. Drizzle the pesto vinaigrette over the top and gently toss to combine.
7. Serve warm or at room temperature as a flavorful side dish.