Mediterranean Quinoa Tabbouleh with Roasted Vegetables

This vibrant side dish combines the traditional flavors of tabbouleh with the nutty goodness of quinoa and the sweetness of roasted vegetables. Fresh parsley and mint enliven the dish, while a zesty lemon dressing ties everything together. It’s a healthy, gluten-free option that packs a punch of flavor and nutrients, making it perfect for any meal.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup finely chopped fresh parsley
• 1/2 cup finely chopped fresh mint
• 1 large tomato, diced
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 small red onion, finely chopped
• 1 medium zucchini, diced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Zest of 1 lemon
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa under cold water. In a saucepan, combine quinoa and water, then bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the quinoa is fluffy. Remove from heat and let it cool.
3. While quinoa cooks, prepare the vegetables. Toss diced zucchini, bell pepper, and onion in olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.
4. In a large bowl, combine the cooled quinoa, chopped parsley, mint, tomato, cucumber, and the roasted vegetables.
5. In a small bowl, whisk together lemon juice, lemon zest, and a bit more olive oil. Drizzle over the salad and toss to combine.
6. Adjust seasoning with salt and pepper to taste. Serve chilled or at room temperature.