Quinoa Salad with Roasted Vegetables is a vibrant and nutritious dish that combines fluffy quinoa with a medley of oven-roasted vegetables. The quinoa, rich in protein and fiber, serves as a perfect base, while the roasted bell peppers, zucchini, and red onions add a smoky sweetness and tender texture. Tossed with juicy cherry tomatoes and crumbled feta cheese, this salad is dressed in a tangy balsamic vinaigrette that ties all the flavors together. Fresh basil or parsley adds a burst of herbal freshness, making it a satisfying and wholesome meal ideal for lunch or as a side dish. Light yet hearty, this salad is not only delicious but also packed with vitamins, minerals, and antioxidants.

Quinoa Salad with Roasted Vegetables

Ingredients:

For the Salad:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, sliced
• 1 red onion, diced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh basil or parsley, chopped

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp honey or maple syrup (optional)
• Salt and black pepper to taste

Instructions:

1. Cook the Quinoa:
   • Rinse the quinoa under cold water.
   • In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil.
   • Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed.
   • Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
2. Roast the Vegetables:
   • Preheat your oven to 425°F (220°C).
   • On a baking sheet, toss the diced red and yellow bell peppers, zucchini, and red onion with 2 tbsp of olive oil, salt, and pepper.
   • Spread the vegetables in an even layer and roast for 20-25 minutes, or until tender and slightly caramelized. Stir halfway through cooking.
3. Prepare the Dressing:
   • In a small bowl, whisk together 3 tbsp olive oil, balsamic vinegar, Dijon mustard, minced garlic, and honey or maple syrup if using. Season with salt and pepper.
4. Assemble the Salad:
   • In a large bowl, combine the cooked quinoa, roasted vegetables, cherry tomatoes, and crumbled feta cheese.
   • Pour the dressing over the salad and toss to coat.
   • Garnish with fresh basil or parsley.
5. Serve:
   • Serve the quinoa salad warm or at room temperature. It can be stored in the refrigerator for up to 3 days.

Nutrition Facts (Per Serving, Approx. 1/4 of the Recipe):

• Calories: 350-400
• Total Fat: 20-25 grams
  • Saturated Fat: 5-7 grams
• Cholesterol: 25-30 mg
• Sodium: 250-300 mg
• Total Carbohydrates: 35-40 grams
  • Dietary Fiber: 5-7 grams
  • Sugars: 6-8 grams
• Protein: 10-12 grams

Key Nutritional Components:

• Quinoa: A complete protein source, high in fiber, and rich in essential amino acids.
• Vegetables: Packed with vitamins, minerals, and antioxidants.
• Feta Cheese: Adds calcium and protein, but also contributes to the sodium content.
• Olive Oil: Provides healthy fats and antioxidants.