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- 1 cup quinoa - 1 red bell pepper, diced - 1 zucchini, diced - 1 yellow squash, diced - 1 red onion, chopped - 2 cups cherry tomatoes, halved - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon dried oregano - Juice of 1 lemon This salad's main star is quinoa. It is a great grain that packs protein. You can use any colorful veggies you like, but I love the red bell pepper and zucchini. They add sweetness and crunch. The yellow squash gives a nice texture, while the red onion adds a bit of bite. Cherry tomatoes bring a juicy pop. - ¼ cup feta cheese, crumbled - Fresh parsley, chopped for garnish Feta cheese adds a creamy touch. It makes the salad richer. Fresh parsley brightens up the dish and adds a fresh taste. You can skip these if you want a lighter salad. - 2 cups vegetable broth - Salt and pepper Using vegetable broth instead of water adds more flavor to the quinoa. Always season with salt and pepper to enhance the taste. These staples help tie everything together. For the full recipe, check the detailed section above. Set the temperature to 400°F (200°C). This helps the veggies roast nicely. Dice and combine the vegetables in a large bowl. Use red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes. Add 3 tablespoons of olive oil, 1 teaspoon of garlic powder, oregano, salt, and pepper. Toss everything well to coat each piece. Spread the seasoned vegetables on a baking sheet in one layer. Roast them for 20-25 minutes. Check for tenderness and a bit of char. This brings out the sweet flavors. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Stir in 1 cup of rinsed quinoa. Cover it and reduce the heat to low. Let it simmer for about 15 minutes. Once done, remove it from heat and let it sit covered for 5 minutes. Fluff with a fork. In a large bowl, mix the cooked quinoa with the roasted vegetables. Drizzle with the remaining olive oil and lemon juice. Toss until everything is well combined. If you like, garnish with ¼ cup of crumbled feta cheese and fresh parsley. This adds extra flavor and a nice look. Enjoy your colorful dish! For the full recipe, check the details above. To cook quinoa just right, rinse it first. Rinsing removes the bitter coating called saponin. After cooking, let it sit covered for five minutes. This step makes the quinoa fluffy and light. Cut your vegetables evenly. This helps them cook at the same rate. Spread them out in a single layer on the baking sheet. This ensures they roast and do not steam. Don't be shy—experiment with herbs and spices! Thyme and basil add great flavor. You can also add nuts or seeds for extra crunch. They bring texture and taste to your salad. For the full recipe, check out the detailed instructions above. {{image_2}} You can easily boost the protein in your salad. Chickpeas or black beans work great. Just rinse and drain them before adding. They give a nice texture and taste. Plus, they fill you up. This small change makes the dish even better. Switching up vegetables can create new flavors. Feel free to use seasonal options like asparagus or carrots. Just get creative! You can even add sweet potatoes or broccoli. Each season brings different veggies. This gives your salad a fresh twist and keeps it exciting. Dressing can change the whole dish. Try balsamic glaze or tahini dressing instead of olive oil. These options add a rich flavor. You can mix it up based on your mood. A good dressing ties all the flavors together. Experiment and find what you love most! For the full recipe, check out the Roasted Vegetable Quinoa Salad. Store your roasted vegetable quinoa salad in an airtight container. It stays fresh in the fridge for about 3 to 5 days. This makes it great for meal prep. You can enjoy it for lunch or dinner all week long. If you want to keep it longer, you can freeze the salad. It lasts well in the freezer for up to 3 months. Just make sure to pack it tightly in a freezer-safe container. When you’re ready to eat, simply thaw it in the fridge overnight. To enjoy your salad again, gently reheat it. You can use the microwave or the stovetop. If it seems dry, add a splash of broth. This helps keep it moist and tasty. Yes, it's perfect for meal prep as flavors meld over time. When you prepare the salad in advance, the vegetables soak up the juices and seasonings. This adds depth to each bite. I often make it the night before a busy day. Yes, as long as you verify the quinoa is certified gluten-free. Most quinoa brands are gluten-free, making this salad a safe choice for those with gluten sensitivities. Always check the label to ensure it meets your needs. Avocado, nuts, or seeds are great additions. Adding avocado gives creaminess. Nuts or seeds add crunch and healthy fats. I love using toasted almonds or sunflower seeds for extra flavor. Simply scale the ingredient quantities proportionally. If you need more servings, just double or triple the recipe. It’s easy to maintain the same great taste while making a larger batch. Yes, bulgur or farro can be used as alternatives to quinoa. Each grain has its own unique texture and flavor. This allows you to customize the salad to your taste. Experimenting with different grains can make the dish even more fun! This dish combines quinoa and fresh veggies for a healthy meal. You learned how to roast vegetables and cook quinoa. These steps ensure great flavor and texture. Feel free to add protein or seasonal veggies for variety. Store leftovers in the fridge or freezer for future meals. With these tips and tricks, you can make it your own. Enjoy experimenting with flavors!

Roasted Vegetable Quinoa Salad

Delight in the vibrant flavors of this Roasted Vegetable Quinoa Salad! Packed with fresh veggies and protein-rich quinoa, it’s a perfect healthy meal option that’s easy to prepare. Roasting brings out the natural sweetness of the vegetables, and a drizzle of lemon juice adds a zesty touch. Discover the full recipe and make this colorful dish for your next meal. Click to explore how to create this nutritious salad!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 red bell pepper, diced

1 zucchini, diced

1 yellow squash, diced

1 red onion, chopped

2 cups cherry tomatoes, halved

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

¼ cup feta cheese, crumbled (optional)

Fresh parsley, chopped for garnish

Juice of 1 lemon

Instructions
 

Preheat the oven to 400°F (200°C).

    In a large mixing bowl, combine the diced red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes.

      Drizzle with 2 tablespoons of olive oil, add garlic powder, oregano, salt, and pepper. Toss well to coat the vegetables evenly.

        Spread the seasoned vegetables onto a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly charred.

          While the vegetables are roasting, cook the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Stir in the rinsed quinoa, cover, and reduce the heat to low. Simmer for 15 minutes or until the quinoa has absorbed the liquid and is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

            In a large bowl, combine the cooked quinoa and roasted vegetables. Drizzle with the remaining olive oil and lemon juice. Toss until well combined.

              If desired, sprinkle with feta cheese and garnish with fresh parsley before serving.

                Prep Time: 15 mins | Total Time: 45 mins | Servings: 4