With its bright colors and tasty quinoa salad full of roasted vegetables, this gluten-free dish is both healthy and filling. You can eat it for lunch or as a side dish for dinner. When you mix quinoa with roasted vegetables and fresh herbs, you get a tasty and healthy meal.
Ingredients: 1 cup quinoa, rinsed. 2 cups water. 2 cups mixed vegetables such as bell peppers, zucchini, and carrots, diced. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled optional.
Instructions: Preheat oven to 400F 200C. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until quinoa is cooked and water is absorbed. Remove from heat and let it cool. On a baking sheet, toss diced vegetables with olive oil, salt, and pepper. Roast in the preheated oven for 20-25 minutes, or until vegetables are tender and slightly browned. In a large bowl, combine cooked quinoa and roasted vegetables. Add chopped parsley and feta cheese, if using. Toss gently to combine. Serve warm or chilled, garnished with additional parsley if desired.
Prep Time: 10 minutes
Cook Time: 25 minutes
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