Roasted Vegetable and Quinoa Salad

 

Prep Time: 15 minutes Cook Time: 25 minutes Serves: 4

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 2 cups mixed vegetables (e.g., bell peppers, zucchini, cherry tomatoes)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• 1/4 cup feta cheese, crumbled
• Fresh basil leaves, for garnish

Instructions:

1. Rinse quinoa under cold water. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes, or until the liquid is absorbed.

2. Preheat your oven to 400°F (200°C). Place mixed vegetables on a baking sheet.

3. Drizzle olive oil over the vegetables, add minced garlic, dried oregano, salt, and pepper. Toss to coat evenly.

4. Roast the vegetables for about 20-25 minutes or until they're tender and slightly caramelized.

5. In a large bowl, combine cooked quinoa and roasted vegetables.

6. Garnish with crumbled feta cheese and fresh basil leaves.

7. Serve the roasted vegetable and quinoa salad as a side dish or a light main course.

Enjoy these delicious and diverse recipes!