Quinoa and roasted vegetable salad is a vibrant and nutritious dish that's perfect for any meal. This gluten-free recipe is packed with colorful vegetables, protein-rich quinoa, and a zesty dressing that brings everything together. Whether you're looking for a healthy lunch, a satisfying dinner, or a dish to bring to a potluck, this salad is sure to please. Let's explore how to make this delicious and wholesome salad.

Ingredients

For the salad:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, chopped
• 1 red onion, chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese (optional)

For the dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

Step 1: Cook the Quinoa

1. In a medium saucepan, combine quinoa and water. Bring to a boil.
2. Reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the quinoa is tender.
3. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.

Step 2: Roast the Vegetables

1. Preheat the oven to 400°F (200°C).
2. On a large baking sheet, toss the chopped bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper.
3. Spread the vegetables in an even layer and roast for 20-25 minutes, or until they are tender and slightly caramelized. Remove from the oven and let cool.

Step 3: Make the Dressing

1. In a small bowl, whisk together extra virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.

Step 4: Assemble the Salad

1. In a large bowl, combine the cooked quinoa, roasted vegetables, and chopped parsley.
2. Pour the dressing over the salad and toss gently to coat all the ingredients.
3. If desired, sprinkle crumbled feta cheese on top.

Step 5: Serve

1. Serve the quinoa and roasted vegetable salad immediately, or chill in the refrigerator for 1-2 hours to allow the flavors to meld.
2. Enjoy this vibrant and healthy salad as a main dish or a side.

Tips and Variations

• Protein Boost: Add grilled chicken, shrimp, or chickpeas for extra protein.
• Herb Swap: Substitute parsley with fresh basil or cilantro for a different flavor.
• Nutty Addition: Sprinkle toasted nuts or seeds, such as almonds or sunflower seeds, for added crunch.

Conclusion

Quinoa and roasted vegetable salad is a delicious and gluten-free dish that's perfect for any occasion. Packed with fresh vegetables, nutritious quinoa, and a flavorful dressing, this salad is both satisfying and healthy. Enjoy it as a light meal, a side dish, or a dish to share with friends and family. Try this recipe and delight in the wonderful flavors and textures of this wholesome salad!

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