Mediterranean Quinoa Salad with Roasted Vegetables

This vibrant Mediterranean Quinoa Salad combines fluffy quinoa with a medley of roasted vegetables, fresh herbs, and a zesty lemon dressing. It's a delightful blend of textures and flavors, offering a nutritious and satisfying meal that's both wholesome and refreshing. Perfect for lunch or as a side dish, this salad is vegetarian and can easily be made vegan.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 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 feta cheese, crumbled (optional)
• Juice of 1 lemon
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa under cold water. In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and let it cool.
3. On a baking sheet, toss the bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, dried oregano, salt, and pepper. Roast in the preheated oven for about 20-25 minutes until the vegetables are tender and slightly caramelized.
4. In a large bowl, combine the cooked quinoa and roasted vegetables. Add chopped parsley, feta cheese (if using), lemon juice, and balsamic vinegar. Toss gently to combine.
5. Taste and adjust seasoning if necessary. Serve warm or chilled.