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-olive oil dressing. The addition of feta cheese and olives provides a traditional touch, while toasted almonds add a delightful crunch. Perfect as a side dish or a light main course, this salad is both nutritious and satisfying, catering to a variety of dietary needs.

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
• 1 cup chickpeas, drained and rinsed
• 1/2 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup toasted almonds, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons olive oil
• 1 lemon, juiced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
3. While the quinoa is cooking, place diced red bell pepper, zucchini, red onion, and cherry tomatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.
4. Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
5. In a large bowl, combine the cooked quinoa, roasted vegetables, chickpeas, feta cheese, Kalamata olives, toasted almonds, parsley, and mint.
6. In a small bowl, whisk together the remaining olive oil and lemon juice. Pour the dressing over the salad and toss gently to combine. Adjust seasoning with salt and pepper if needed.
7. Serve chilled or at room temperature, garnished with extra herbs if desired.