Quinoa Salad with Roasted Vegetables

Directions

• Roast the Vegetables:
• Preheat your oven to 200°C (400°F).
• On a large baking sheet, combine the chopped zucchini, red bell pepper, red onion, and broccoli florets.
• Drizzle with 2 tablespoons of olive oil, sprinkle with dried oregano, salt, and pepper. Toss to coat evenly.
• Spread the vegetables in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
• Cook the Quinoa:
• While the vegetables are roasting, rinse the quinoa thoroughly under cold water using a fine-mesh sieve.
• In a medium saucepan, combine the rinsed quinoa, vegetable broth (or water), and a pinch of salt.
• Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
• Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
• Prepare the Lemon-Herb Dressing:
• In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, chopped parsley, chopped mint, minced garlic, Dijon mustard, salt, and pepper until well combined.
• Assemble the Salad:
• In a large mixing bowl, combine the cooked quinoa and the roasted vegetables.
• Pour the lemon-herb dressing over the quinoa and vegetables. Toss gently to combine, ensuring everything is well coated.
• Taste and adjust seasonings if necessary.
• If using, stir in the crumbled feta cheese and pumpkin or sunflower seeds.
• Serve:
• Serve warm or at room temperature. This salad is also excellent cold and can be prepared ahead of time for meal prep.