Mediterranean Quinoa Salad with Roasted Veggies: A Wholesome Delight

In the realm of nutritious and satisfying meals, the Quinoa Salad with Roasted Veggies stands as a shining example of culinary harmony. This vibrant dish beautifully marries the earthy goodness of quinoa with the robust flavors of perfectly roasted vegetables. As a testament to the fusion of health and taste, this salad not only delights the palate but also nourishes the body with a medley of essential nutrients.

The pairing of quinoa, an ancient grain celebrated for its complete protein profile, with an assortment of colorful roasted vegetables transforms a simple salad into a symphony of textures, colors, and flavors. The marriage of nutty quinoa and tender roasted veggies produces a dish that's as visually appealing as it is palate-pleasing.

Ingredients:

For the Salad:

1 cup quinoa

2 cups water or vegetable broth

1 red bell pepper, diced

1 yellow bell pepper, diced

1 zucchini, diced

1 red onion, thinly sliced

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped (optional)

1/2 cup crumbled feta cheese (optional, for non-vegan version)

Salt and pepper to taste

For the Dressing:

1/4 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon lemon juice

1 teaspoon Dijon mustard

2 cloves garlic, minced

Salt and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C).

Rinse the quinoa under cold water in a fine-mesh strainer. In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.

While the quinoa is cooking, prepare the roasted vegetables. Place the diced red and yellow bell peppers, zucchini, and red onion on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat the vegetables evenly. Roast in the preheated oven for about 20-25 minutes or until the vegetables are tender and slightly caramelized.

In a large bowl, combine the cooled quinoa, roasted vegetables, cherry tomatoes, cucumber, chopped parsley, and mint (if using).

In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper to create the dressing.

Pour the dressing over the quinoa and roasted vegetable mixture. Toss well to coat all the ingredients with the dressing.

If using feta cheese, gently fold it into the salad.

Taste and adjust the seasoning if needed.

Serve the quinoa salad either at room temperature or chilled, as desired.

This Quinoa Salad with Roasted Veggies is a wholesome and flavorful dish that's perfect for a light lunch or as a side dish for dinner. Enjoy its vibrant colors, textures, and the delicious combination of roasted vegetables and quinoa!