Quinoa Salad with Roasted Vegetables

Ingredients

• •1 cup quinoa
• •2 cups vegetable broth (or water)
• •1 red bell pepper, diced
• •1 zucchini, diced
• •1 yellow squash, diced
• •1 red onion, diced
• •2 tbsp olive oil
• •1 tsp garlic powder
• •1 tsp smoked paprika
• •Salt and pepper to taste
• •1 cup cherry tomatoes, halved
• •1/4 cup fresh parsley, chopped
• •Juice of 1 lemon
• •1/4 cup feta cheese (optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.

3. 3

   On a baking sheet, toss the diced red bell pepper, zucchini, yellow squash, and red onion with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them out evenly.

4. 4

   Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.

5. 5

   In a large bowl, combine the cooked quinoa, roasted vegetables, cherry tomatoes, and chopped parsley. Drizzle with lemon juice and toss gently to combine.

6. 6

   If desired, sprinkle feta cheese on top before serving.

7. 7

   Serve warm or at room temperature.