Name: Quinoa Salad with Roasted Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1 cup uncooked quinoa, rinsed and drained; 2 cups vegetable broth or water; 1 medium zucchini, diced into 1/2-inch pieces; 1 medium red bell pepper, seeded and diced; 1 medium yellow bell pepper, seeded and diced; 1 small red onion, cut into 1/2-inch pieces; 1 small eggplant, diced into 1/2-inch pieces; 3 tablespoons extra virgin olive oil, divided; 2 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 1/2 cup crumbled feta cheese; 1/3 cup Kalamata olives, pitted and halved; 1/4 cup fresh basil leaves, thinly sliced; 2 tablespoons fresh mint leaves, chopped; Salt and freshly ground black pepper to taste

Instructions

Cook the quinoa

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and quinoa is tender. Remove from heat, fluff with a fork, and let cool.
Prepare for roasting

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. In a large bowl, toss the zucchini, bell peppers, red onion, and eggplant with 2 tablespoons olive oil, salt, and pepper until evenly coated.
Roast the vegetables

Spread the vegetables in a single layer on the prepared baking sheets. Roast for 20-25 minutes, stirring once halfway through cooking time, until the vegetables are tender and starting to caramelize at the edges. Remove from oven and let cool slightly.
Make the dressing

In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
Assemble the salad

In a large serving bowl, combine the cooled quinoa and roasted vegetables. Pour the dressing over the mixture and toss gently to combine. Add the feta cheese, olives, basil, and mint, and toss again lightly.
Season and serve

Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately at room temperature, or refrigerate and serve chilled. The salad can be stored in an airtight container in the refrigerator for up to 3 days.

Quinoa Salad with Roasted Vegetables

Ingredients

Instructions

Nutritional Information