Quinoa Salad with Roasted Vegetables

A nutritious and colorful quinoa salad with roasted vegetables, feta cheese, and a zesty lemon dressing. Perfect for meal prep!

Instructions

1. 1

   Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

3. 3

   While quinoa is cooking, place diced bell peppers, eggplant, zucchini, and red onion on the prepared baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with oregano, garlic powder, salt, and pepper. Toss to coat.

4. 4

   Roast vegetables for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

5. 5

   In a small bowl, whisk together all dressing ingredients until well combined.

6. 6

   In a large bowl, combine cooked quinoa, roasted vegetables, cherry tomatoes, olives, feta cheese, and parsley.

7. 7

   Pour the dressing over the salad and toss gently to combine.

8. 8

   Serve warm or at room temperature. This salad can also be refrigerated and served cold.

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