This roasted vegetable quinoa salad is a healthy and flavorful dish. The roasted vegetables add a rich depth of flavor to the protein-packed quinoa, making it a perfect side or main course.
INGREDIENTS
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 red onion, diced
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup fresh basil or parsley, chopped
- 2 tbsp balsamic vinegar
INSTRUCTIONS
- Preheat oven to 200°C (400°F). Toss diced vegetables with olive oil, oregano, salt, and black pepper. Spread on a baking sheet.
- Roast for 25-30 minutes, or until vegetables are tender and caramelized.
- In a saucepan, bring water or vegetable broth to a boil. Add quinoa, reduce heat, and simmer for 15 minutes, or until quinoa is cooked and liquid is absorbed.
- In a large bowl, combine cooked quinoa, roasted vegetables, crumbled feta cheese (if using), and chopped basil or parsley.
- Drizzle with balsamic vinegar and toss to combine.
- Serve warm or at room temperature.
