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Dive into the vibrant world of fresh and roasted flavors with this Roasted Vegetable Quinoa Salad, an explosion of taste that fills both the tummy and soul. Perfect for lunch or dinner, this dish combines nutty quinoa with a medley of colorful roasted vegetables, all kissed by a tangy lemon dressing. It's not just a salad; it's a celebration of wholesome ingredients that will make you want seconds! Plus, it's as healthy as it is beautiful. Add this recipe to your weekly rotation and enjoy making "I eat my greens" your new mantra.
Preheat your oven to 425°F (220°C).
Rinse 1 cup of quinoa under cold water. In a medium saucepan, cook the quinoa according to the package instructions. Once done, let it cool.
Slice the cherry tomatoes in half, dice the red bell pepper and zucchini, and thinly slice the red onion.
On a baking sheet, toss the vegetables with 2 tablespoons of olive oil, a pinch of salt, and pepper. Spread them out evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly charred.
In a large bowl, combine the cooked quinoa, roasted vegetables, and 1/4 cup of freshly chopped parsley.
In a small bowl, whisk together 2 tablespoons of olive oil and the juice of one lemon. Season with salt and pepper to taste.
Pour the lemon dressing over the quinoa and vegetables, gently tossing to combine all the flavors.
Serve immediately, or refrigerate for 20 minutes for a cold salad option. Enjoy!
