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Quinoa salad with roasted vegetables Recipe

How to make Quinoa salad with roasted vegetables ?

#	Ingredients
1.	1 cup quinoa
2.	2 cups water
3.	1 red bell pepper, sliced
4.	1 yellow bell pepper, sliced
5.	1 zucchini, sliced
6.	1 red onion, sliced
7.	1 cup cherry tomatoes, halved
8.	2 tablespoons olive oil
9.	Salt and pepper
10.	1/2 cup chopped fresh parsley
11.	1/4 cup chopped fresh mint
12.	1/4 cup chopped fresh basil
13.	2 tablespoons lemon juice
14.	2 tablespoons red wine vinegar

#	Steps
1.	Preheat the oven to 400°F (200°C).
2.	Rinse the quinoa in cold water and place it in a pot with the 2 cups of water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the quinoa is cooked and the water is absorbed.
3.	While the quinoa is cooking, prepare the vegetables. Toss the bell peppers, zucchini, and onion with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast in the oven for 15-20 minutes until they are tender and slightly caramelized.
4.	In a large bowl, combine the cooked quinoa and roasted vegetables. Add the cherry tomatoes, parsley, mint, and basil, and toss to combine.
5.	In a small bowl, whisk together the lemon juice and red wine vinegar. Pour the dressing over the quinoa and vegetable mixture and toss to coat.
6.	Taste and adjust seasoning as necessary.
7.	Serve the quinoa salad warm or at room temperature, garnished with additional fresh herbs, if desired.

Tips:

Feel free to customize this recipe by using your favorite roasted vegetables or fresh herbs.
To save time, you can prepare the quinoa and roast the vegetables in advance and store them in separate containers in the fridge until ready to assemble the salad.
This salad makes a great meal prep option and can be stored in an airtight container in the fridge for up to 5 days.

That's it! This quinoa salad with roasted vegetables is a healthy, filling, and tasty vegan meal that's perfect for any occasion. Enjoy!