Quinoa Salad with Roasted Vegetables:
Ingredients:
- 1 cup quinoa
- 2 cups water
- 2 cups mixed vegetables (such as bell peppers, zucchini, and eggplant), chopped
- 1 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon dried herbs (such as oregano or thyme)
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Rinse the quinoa thoroughly under cold water to remove any bitterness. In a medium-sized saucepan, combine the rinsed quinoa and water. Bring to a boil over medium heat. Once it starts boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff the cooked quinoa with a fork.
3. Meanwhile, in a large baking dish, combine the chopped vegetables, sliced red onion, olive oil, dried herbs, salt, and pepper. Toss well to coat the vegetables evenly.
4. Place the baking dish in the preheated oven and roast the vegetables for about 20-25 minutes or until they are tender and slightly caramelized. Stir the vegetables once or twice during cooking to ensure even browning.
5. Once the vegetables are roasted, remove them from the oven and let them cool slightly.
6. In a large mixing bowl, combine the cooked quinoa and roasted vegetables. Add the fresh parsley and squeeze the lemon juice over the mixture. Toss everything together gently until well combined.
7. Taste and adjust the seasoning with additional salt, pepper, or lemon juice if desired.
8. Serve the quinoa salad warm or at room temperature. It can be enjoyed on its own as a light meal or as a side dish.
Note: You can customize this recipe by adding other ingredients like cherry tomatoes, feta cheese, or olives, according to your preference.
Enjoy your delicious and nutritious Quinoa Salad with Roasted Vegetables!