Mediterranean Quinoa Salad with Roasted Vegetables

This vibrant Mediterranean Quinoa Salad combines the nutty flavors of quinoa with a medley of roasted vegetables, fresh herbs, and a zesty lemon-tahini dressing. It's a wholesome, satisfying dish that's not only vegan but also packed with protein and fiber, making it a perfect option for lunch or dinner. The roasted vegetables add a delightful sweetness and smokiness that balances beautifully with the tangy dressing, creating a refreshing yet hearty meal.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 red onion, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• Water to thin the dressing, as needed

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa under cold water and then combine it with vegetable broth or water in a pot. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.
3. On a baking sheet, toss the diced bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, oregano, salt, and pepper. Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized.
4. In a small bowl, whisk together tahini, lemon juice, minced garlic, and enough water to achieve a pourable consistency. Season with salt to taste.
5. In a large bowl, combine the cooked quinoa, roasted vegetables, parsley, and mint. Drizzle the tahini dressing over the salad and toss gently to combine.
6. Serve warm or at room temperature, garnished with additional herbs if desired.