Ouinoa Salad with Roasted Vegetables Recipe | A Nutritious and Flavorful Dish

Ingredients:

Quinoa Salad with Roasted Vegetables

1 cup quinoa, rinsed

2 cups water

1 medium-sized sweet potato, peeled and diced

1 red bell pepper, diced

1 zucchini, diced

1 red onion, sliced

2 tablespoons olive oil

Salt and black pepper to taste

1 teaspoon cumin

1 teaspoon paprika

1/2 cup cherry tomatoes, halved

1/4 cup feta cheese, crumbled

2 tablespoons fresh parsley, chopped

Lemon vinaigrette dressing (mix 2 tablespoons olive oil, 1 tablespoon lemon juice, salt, and pepper)

Instructions:

Preheat the oven to 400°F (200°C).

In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and water is absorbed. Fluff with a fork and let it cool.

While quinoa is cooking, toss the sweet potato, red bell pepper, zucchini, and red onion with olive oil, salt, black pepper, cumin, and paprika in a large bowl.

Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes or until the vegetables are tender and slightly golden.

In a large serving bowl, combine the cooked quinoa, roasted vegetables, cherry tomatoes, feta cheese, and chopped parsley.

Drizzle the lemon vinaigrette dressing over the salad and toss gently to combine.

Taste and adjust seasoning if needed. You can also squeeze extra lemon juice for a fresh kick.

Serve the quinoa salad at room temperature or chilled.

Enjoy your nutritious and flavorful Quinoa Salad with Roasted Vegetables! Feel free to customize it by adding your favorite herbs, nuts, or other veggies.