Quinoa Salad with Roasted Vegetables

Last updated: 2024/02/21 at 6:18 AM

admin 2 Min Read

Ingredients:

1 cup quinoa
2 cups mixed vegetables (such as bell peppers, zucchini, and red onion), chopped
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup fresh parsley, chopped
1/4 cup feta cheese, crumbled (optional)
2 tablespoons balsamic vinegar

Preheat the oven to 400°F (200°C).
Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness.
In a saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the water is absorbed.
While the quinoa is cooking, spread the chopped vegetables on a baking sheet. Drizzle with olive oil and season with salt and pepper to taste.
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
In a large bowl, combine the cooked quinoa and roasted vegetables.
Add the chopped parsley and crumbled feta cheese (if using) to the bowl.
Drizzle the balsamic vinegar over the salad and toss gently to combine.
Season with additional salt and pepper to taste, if needed.
Serve the quinoa salad warm or at room temperature, as desired.