Quinoa & Roasted Vegetable Salad with Turmeric Dressing

This vibrant quinoa and roasted vegetable salad is a nutrient-dense powerhouse, perfect for a 30-year-old in space. Packed with antioxidants and anti-inflammatory ingredients, it combines the earthy flavors of quinoa with sweet roasted vegetables, all drizzled with a zesty turmeric dressing. This dish is not only visually appealing but also offers a delightful balance of textures and flavors, making it a satisfying and wholesome meal.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup walnuts, chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated ginger
• 1 teaspoon ground turmeric

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rinse quinoa under cold water and drain. In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool.
3. On a baking sheet, toss the diced red bell pepper, zucchini, cherry tomatoes, and broccoli florets with olive oil, salt, black pepper, smoked paprika, and cayenne pepper. Roast in the preheated oven for about 20-25 minutes, or until vegetables are tender and slightly caramelized.
4. In a small bowl, whisk together lemon juice, grated ginger, ground turmeric, and a pinch of salt to make the dressing.
5. In a large bowl, combine the cooked quinoa, roasted vegetables, chopped parsley, and walnuts. Drizzle with the turmeric dressing and toss gently to combine.
6. Serve warm or at room temperature.