Mediterranean Quinoa Salad with Roasted Vegetables

This vibrant Mediterranean Quinoa Salad combines the nutty flavor of quinoa with roasted vegetables, fresh herbs, and a zesty lemon dressing. The textures of crunchy vegetables and fluffy quinoa create a delightful experience, while the fresh ingredients ensure it's both nutritious and delicious. Perfect for a light lunch or as a side dish for dinner, this recipe is vegetarian and gluten-free, making it suitable for various dietary needs.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 small 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, then combine it with vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the broth is absorbed.
3. While the quinoa cooks, spread the diced bell pepper, zucchini, red onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil, and sprinkle with dried oregano, salt, and pepper. Toss to coat.
4. Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
5. In a large bowl, combine the cooked quinoa, roasted vegetables, fresh parsley, feta cheese (if using), lemon juice, and balsamic vinegar. Toss gently to combine.
6. Serve warm or at room temperature.