This vibrant and flavorful Quinoa and Roasted Vegetable Salad is packed with nutrients and perfect for a light and refreshing meal. Enjoy the combination of roasted vegetables, creamy quinoa, and a tangy dressing.

Quinoa and Roasted Vegetable Salad

Time: 35 minutes
Servings: 4

Ingredients:

1 cup quinoa, rinsed

2 cups water

1 red bell pepper, diced

1 yellow bell pepper, diced

1 zucchini, diced

1 small red onion, diced

2 tablespoons olive oil

1 teaspoon dried oregano

Salt and pepper to taste

1/4 cup crumbled feta cheese (optional)

2 tablespoons chopped fresh basil

Dressing:

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon honey (optional)

Salt and pepper to taste

Instructions:

1. Preheat the oven to 200°C (400°F).
2. Toss the bell peppers, zucchini, and red onion with olive oil, oregano, salt, and pepper. 
3. Spread on a baking sheet and roast for 20 minutes.
4. Meanwhile, bring the water to a boil in a medium saucepan. 
5. Add the quinoa, reduce the heat to low, and simmer for 15 minutes until the water is absorbed.
6. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
7. Combine the cooked quinoa, roasted vegetables, feta cheese (if using), and fresh basil in a large bowl. 
8. Pour the dressing over and toss well to combine.
9. Let the salad cool to room temperature. 
10. Transfer to airtight containers and store in the fridge for up to 5 days.