- 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?

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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.