Mediterranean Quinoa Salad with Roasted Vegetables

This vibrant Mediterranean Quinoa Salad combines fluffy quinoa with a medley of roasted seasonal vegetables, fresh herbs, and a zesty lemon dressing. The textures of the crunchy vegetables and the nutty quinoa create a delightful experience, while the bright flavors of lemon and herbs bring a refreshing twist to this traditional dish. It's a nutritious option that is both filling and satisfying, perfect for a light lunch or as a side dish at dinner.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 red onion, diced
• 3 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 and drain.
3. In a saucepan, bring vegetable broth to a boil. Add the quinoa, reduce to a simmer, cover, and cook for about 15 minutes or until all liquid is absorbed. Fluff with a fork and let cool.
4. Meanwhile, on a baking sheet, toss the diced bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, oregano, salt, and pepper. Spread evenly and roast in the oven for 20-25 minutes, until tender and slightly caramelized.
5. In a large bowl, combine the cooked quinoa, roasted vegetables, parsley, feta cheese (if using), lemon juice, and balsamic vinegar. Toss gently to combine.
6. Serve warm or chilled, garnished with extra parsley if desired.