Mediterranean Quinoa Salad with Feta and Roasted Vegetables

This vibrant Mediterranean quinoa salad is a delightful combination of roasted seasonal vegetables, creamy feta cheese, and a medley of fresh herbs. The nutty flavor of quinoa pairs beautifully with the sweetness of roasted bell peppers and the tang of olives, creating a satisfying dish that is both nutritious and bursting with flavor. Perfect as a side dish or a light main course, this salad is gluten-free and vegetarian-friendly, making it suitable for a variety of dietary needs.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 red onion, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a saucepan, combine 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. Let it cool.
3. While the quinoa cooks, spread the diced bell peppers, zucchini, and onion on a baking sheet. Drizzle with 1 tablespoon of olive oil, salt, and pepper, and toss to coat. Roast in the oven for 20-25 minutes, or until vegetables are tender and slightly caramelized.
4. In a large bowl, combine the cooked quinoa, roasted vegetables, cherry tomatoes, olives, feta cheese, parsley, and mint.
5. In a small bowl, whisk together the remaining olive oil, red wine vinegar, oregano, salt, and pepper. Pour this dressing over the salad and toss gently to combine.
6. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.