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- 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth or water - 1 medium zucchini, diced into 1/2-inch pieces - 1 medium bell pepper, diced into 1-inch pieces - 1 cup cherry tomatoes, halved - 1 red onion, chopped into bite-sized chunks The main ingredients create a hearty base. Quinoa is a super grain and packs protein. The roasted vegetables bring color and flavor. Zucchini, bell pepper, cherry tomatoes, and red onion all roast well. You can mix and match vegetables based on your taste. Always rinse quinoa to remove its natural coating, which can taste bitter. - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and black pepper to taste Spices are key to this dish. Ground cumin gives warmth and earthiness. Smoked paprika adds a delightful smokiness. Salt and black pepper enhance all the flavors. Adjust these to fit your taste. Experiment with spices to find your perfect mix. - 1/4 cup fresh parsley, finely chopped - 1/4 cup feta cheese, crumbled (optional) - Juice of 1 fresh lemon These finishing touches elevate the salad. Fresh parsley adds brightness and color. Feta cheese brings creaminess and tang. You can skip it or use a dairy-free option. Lemon juice adds zing and freshness. It ties all the flavors together. For the full recipe, check out the complete instructions. 1. Preheat the oven to 400°F (200°C). This heat helps the veggies roast well. 2. Prepare a baking sheet by lining it with parchment paper. This makes cleanup easy. 3. In a bowl, combine diced zucchini, bell pepper, halved cherry tomatoes, chopped red onion, and minced garlic. 4. Drizzle with 2 tablespoons of olive oil. 5. Sprinkle with 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, salt, and black pepper. 6. Toss everything until the vegetables are well coated. 1. Pour 2 cups of vegetable broth into a medium saucepan. Bring it to a boil over high heat. 2. Add 1 cup of rinsed quinoa to the boiling broth. Stir it briefly. 3. Reduce the heat to low and cover the saucepan. Let it simmer for 15 minutes. 4. Check that the quinoa is fluffy and all the liquid is absorbed. 1. Once the veggies are roasted and the quinoa is cooked, remove them from heat. 2. In a large serving bowl, mix the quinoa with the roasted vegetables. 3. Add 1/4 cup of fresh parsley, crumbled feta cheese (if using), and the juice of 1 lemon. 4. Stir gently to combine everything. 5. Taste the salad and adjust seasoning with more salt and pepper if needed. Now you're ready to enjoy a tasty and healthy dish! For the full recipe, check the details above. To get tasty roasted veggies, I always set my oven to 400°F (200°C). This hot temperature helps the vegetables cook evenly. I roast them for about 25 to 30 minutes. This time gives them a nice, tender texture. To achieve great caramelization, space the veggies out on the baking sheet. If they are too crowded, they will steam instead of roast. Stir them halfway through cooking. This step helps them brown evenly. To boost flavor, I like to add fresh herbs like thyme or rosemary. These herbs bring a nice aroma and taste. You can also try spices like chili powder or Italian seasoning for a kick. When choosing broth, homemade vegetable broth is best. It has a richer taste than store-bought. If you use store-bought broth, pick a low-sodium version. This choice helps control the saltiness of your dish. For serving, I suggest using a bright bowl. Colorful dishes make the meal pop. Layer the salad with the quinoa on the bottom and veggies on top. This adds height and interest. Don’t forget about color and texture! Use a mix of red, yellow, and green veggies. This mix creates a feast for the eyes. Add a sprinkle of feta cheese on top for contrast. A few lemon wedges on the side can brighten the look too. For the full recipe, check out the details above. {{image_4}} You can add protein to your salad for more nutrition. Chickpeas are a great choice. They add texture and taste. Grilled chicken brings a savory flavor that many enjoy. Shrimp also works well, giving your salad a seafood twist. Each option enhances the dish and makes it more filling. Feel free to swap vegetables based on the season. In spring, try asparagus or snap peas. Summer offers fresh corn and eggplant. Fall brings sweet potatoes and Brussels sprouts. Winter vegetables like carrots and parsnips add warmth. This way, your salad stays exciting and fresh all year. Dressing makes a big difference in flavor. You can create your own vinaigrette for a personal touch. Try mixing olive oil, vinegar, and mustard for a zesty kick. Flavored oils, like garlic or chili, also add depth. Toss your salad just before serving to keep it crisp. For the full recipe, check out the detailed steps above. To keep your Roasted Vegetable Quinoa Salad fresh, store it in an airtight container. This helps the salad stay crisp and flavorful. Place it in the fridge where it will last for about three to five days. If the salad has feta cheese, it may last for a shorter time due to dairy. Always check for any signs of spoilage before eating. Yes, you can freeze Roasted Vegetable Quinoa Salad, but there are some things to keep in mind. Freezing can change the texture of the vegetables. If you want to freeze it, leave out the feta and fresh parsley. Store it in a freezer-safe container. It will keep well for up to three months. When you are ready to enjoy it, thaw it in the fridge overnight. To reheat your salad, do it gently to keep the texture nice. You can use the microwave or the stovetop. If using a microwave, heat it in short intervals. Stir in between to ensure even heating. If you prefer the stovetop, add a splash of water and heat it on low. This method helps avoid overcooking the vegetables. Enjoy the fresh flavors again! It takes about 15 minutes to prep and 30 minutes to cook. In total, you'll spend around 45 minutes from start to finish. You will first rinse the quinoa and chop the veggies. Then, while the vegetables roast, you can cook the quinoa on the stove. This makes it easy to multitask and enjoy a delicious meal. Yes, you can! Store the salad in an airtight container in the fridge. It stays fresh for up to three days. This makes it great for meal prep. Just make sure to add fresh lemon juice and any garnishes right before you serve. This keeps the salad tasting bright and fresh. Yes, quinoa is gluten-free. This makes it a great choice for people with gluten allergies or sensitivities. Quinoa is also high in protein and fiber. It is a complete protein, meaning it has all nine essential amino acids. This makes it a healthy and filling option for any meal. If you want to try something different, you can use rice or couscous. Brown rice is a good option for a chewy texture. If you need a gluten-free choice, try millet or buckwheat. Each grain offers its own flavor and texture, so feel free to experiment with what you have on hand. For the full recipe, check out the details provided earlier. This article covered how to make a tasty Roasted Vegetable Quinoa Salad. We explored the key ingredients, spices, and garnishes, along with step-by-step instructions. I also shared tips for roasting and flavor enhancement. You learned about variations and storage tips to keep your salad fresh. In conclusion, this salad is not only simple to make but also versatile and healthy. Enjoy creating your own delicious version!

- Roasted Vegetable Quinoa Salad

Discover the vibrant flavors of this roasted vegetable quinoa salad that's perfect for any meal! Packed with nutritious ingredients like zucchini, bell peppers, and cherry tomatoes, this easy recipe is both delicious and filling. Plus, learn how to elevate your dish with spices, fresh parsley, and optional feta cheese. Ready to create a colorful, healthy salad that wows your family? Click through to explore the full recipe and enjoy every bite!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 medium zucchini, diced into 1/2-inch pieces

1 medium bell pepper (any color), diced into 1-inch pieces

1 cup cherry tomatoes, halved

1 red onion, chopped into bite-sized chunks

2 cloves garlic, minced

2 tablespoons extra virgin olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and black pepper to taste

1/4 cup fresh parsley, finely chopped

1/4 cup feta cheese, crumbled (optional)

Juice of 1 fresh lemon

Instructions
 

Begin by preheating your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting the vegetables.

    In a large mixing bowl, combine the diced zucchini, bell pepper, cherry tomatoes, red onion, and minced garlic. Drizzle the mixture with the olive oil, then sprinkle with cumin, smoked paprika, salt, and pepper. Toss all the ingredients together until the vegetables are thoroughly coated with the oil and spices.

      Transfer the seasoned vegetables onto a baking sheet lined with parchment paper, spreading them evenly to ensure they roast properly. Place the baking sheet in the preheated oven and roast for approximately 25-30 minutes, or until the vegetables are tender and have developed a slight caramelization.

        While the vegetables are roasting, pour the vegetable broth into a medium saucepan and bring it to a rolling boil over high heat. Once boiling, add the rinsed quinoa, stir briefly, then reduce the heat to low. Cover the saucepan with a lid and let it simmer for about 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed.

          Once the roasted vegetables are ready and the quinoa is cooked, remove both from heat. In a large serving bowl, combine the fluffy quinoa with the roasted vegetables, mixing gently to incorporate everything evenly.

            Add the chopped parsley, crumbled feta cheese (if using), and the freshly squeezed lemon juice to the bowl. Stir gently again to ensure all ingredients are well combined, infusing the dish with vibrant flavors.

              Before serving, taste the salad and adjust the seasoning if necessary by adding more salt and pepper according to your preference.

                - Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: Serve the salad in a colorful bowl, garnished with additional parsley on top, and a sprinkle of feta for a visually appealing dish. A few lemon wedges on the side can enhance the presentation and allow guests to add more zest if desired.