Roasted Vegetable Quinoa Salad

Prepare the Quinoa

Rinse the quinoa in a fine-mesh sieve under cold water until the water runs clear. This removes the saponin coating, which can make it taste bitter.

In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.

Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside to cool.

Roast the Vegetables

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Chop the broccoli florets, red bell pepper, yellow bell pepper, and red onion into bite-sized pieces.

In a large bowl, toss the chopped vegetables with olive oil, salt, and black pepper. Spread them in a single layer on the prepared baking sheet.

Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.

Prepare the Dressing

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and honey until well combined.

Assemble the Salad

In a large bowl, combine the cooked quinoa and roasted vegetables.

Pour the balsamic vinaigrette over the quinoa and vegetables, and toss gently to coat.

Stir in the chopped fresh parsley. If desired, sprinkle with crumbled feta cheese.

Serve the salad warm or at room temperature. It can also be chilled for later.

Nutrition Facts Estimated per 100g of product

Calories: 150kcal
Protein: 5g
Fat: 7g
Carbohydrates: 18g
Fiber: 3g

Other Considerations for Nutrition

This salad is naturally gluten-free. To make it vegan, omit the feta cheese or substitute with a plant-based alternative. Consider the sodium content of the feta cheese when adjusting salt levels.