Modern Quinoa Salad with Roasted Vegetables

About this recipe

This modern take on quinoa salad combines the wholesome goodness of quinoa with a medley of perfectly roasted vegetables. Infused with fresh lemon juice and topped with creamy feta, this dish is a versatile option that's suitable for both warm and cold servings.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced
• 1 eggplant, diced
• 1/2 large red onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1/2 cup fresh parsley, chopped
• 1/2 cup crumbled feta cheese
• Juice of 1/2 lemon

Directions

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   In a saucepan, boil water, add quinoa, reduce heat and simmer for 15 minutes. Let it cool.

3. 3

   Toss peppers, zucchini, eggplant, and onion with olive oil, Italian seasoning, salt, and pepper.

4. 4

   Spread vegetables on a baking sheet and roast for 25-30 minutes or until tender.

5. 5

   Combine cooked quinoa and roasted vegetables in a large bowl.

6. 6

   Add parsley, feta, and squeeze lemon juice over the salad. Toss gently to combine.

7. 7

   Adjust salt and pepper to taste.

8. 8

   Serve warm or chilled.