Roasted Bell Peppers and Carrots with Quinoa Salad

This vibrant dish features roasted bell peppers and carrots combined with fluffy quinoa, creating a delightful medley of flavors and textures. The sweetness of the roasted vegetables complements the nuttiness of the quinoa, while a zesty lemon dressing ties everything together. Perfect as a side dish or a light main course, this recipe is vegetarian and packed with nutrients.

Ingredients:

• 2 bell peppers (any color), sliced
• 2 medium carrots, peeled and sliced
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 lemon, juiced
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon cumin (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a bowl, toss the sliced bell peppers and carrots with 2 tablespoons of olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet in a single layer.
3. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
4. While the vegetables are roasting, cook the quinoa. In a saucepan, combine the quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork.
5. In a small bowl, whisk together the remaining olive oil, lemon juice, chopped parsley, cumin (if using), and a pinch of salt.
6. Once the vegetables and quinoa are done, combine them in a large bowl. Drizzle the lemon dressing over the mixture and toss gently to combine.
7. Serve warm or at room temperature.