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 perfect balance of traditional Mediterranean flavors and a modern twist, making it a hearty and healthy option for lunch or dinner. Packed with nutrients, this dish adheres to the Mediterranean diet principles, offering a delightful mix of textures and tastes.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 red onion, diced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup fresh spinach, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• Zest of 1 lemon

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the diced bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, oregano, garlic powder, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
4. While the vegetables are roasting, cook the quinoa. In a saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
5. Fluff the quinoa with a fork and let it cool slightly.
6. In a large bowl, combine the cooked quinoa, roasted vegetables, chopped spinach, feta cheese (if using), parsley, lemon juice, and lemon zest. Toss gently to combine.
7. Serve the salad warm or at room temperature, garnished with additional parsley if desired.