Roasted Vegetable Quinoa Salad Fresh and Flavorful Dish

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 piece red bell pepper, diced
• 1 piece zucchini, sliced
• 1 piece yellow squash, sliced
• 1 cup cherry tomatoes, halved
• 1 piece red onion, chopped
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• to taste salt and pepper
• 1 4 cup feta cheese, crumbled (optional)
• for garnish fresh parsley, chopped
• 2 tablespoons balsamic vinegar (for dressing)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a medium saucepan, combine the rinsed quinoa and vegetable broth or water. Bring to a boil, then reduce to low heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
3. On a baking sheet, spread out the diced red bell pepper, zucchini, yellow squash, cherry tomatoes, and red onion. Drizzle with olive oil and sprinkle garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.
4. Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
5. In a large bowl, combine the cooked quinoa with the roasted vegetables. Drizzle balsamic vinegar over the mixture and toss gently to combine.
6. If using, sprinkle the crumbled feta cheese over the salad and gently fold in. Finish with chopped fresh parsley for garnish.