Quinoa Salad with Roasted Vegetables

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 red onion, diced
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 1/4 cup fresh parsley, chopped

Steps

1. Preheat the oven to 400°F (200°C)
2. Rinse the quinoa under cold water and drain
3. In a pot, combine quinoa and water
4. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes
5. While quinoa cooks, spread diced bell pepper, zucchini, onion, and cherry tomatoes on a baking sheet
6. Drizzle with olive oil and season with salt and pepper
7. Toss to coat
8. Roast vegetables in preheated oven for 20-25 minutes until tender
9. Fluff the cooked quinoa with a fork and let it cool slightly
10. In a large bowl, combine quinoa, roasted vegetables, lemon juice, and parsley
11. Toss to mix well and adjust seasoning as needed
12. Serve warm or chilled