Mediterranean Quinoa Salad with Roasted Vegetables

This vibrant Mediterranean Quinoa Salad is a perfect quick vegetarian lunch option, bursting with flavor and nutrition. Combining fluffy quinoa with roasted seasonal vegetables, fresh herbs, and a zesty lemon dressing, it offers a delightful mix of textures and tastes. Each portion is under 400 calories, making it a healthy and satisfying choice for any meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 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
• 1/4 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. In a pot, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.
3. While quinoa cooks, toss the diced bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, oregano, garlic powder, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes until tender and slightly charred.
4. In a large bowl, combine the cooked quinoa, roasted vegetables, chopped parsley, feta cheese (if using), lemon juice, and balsamic vinegar. Mix well to combine.
5. Taste and adjust seasoning if necessary. Serve warm or chilled.