Quinoa Salad with Roasted Vegetables

Quinoa salad with roasted vegetables is the perfect fall lunch dish for four, or a side dish for six to eight.  

You can modify the vegetables, substituting your favourites, or using what is on hand. 

    - Sliced carrots, cauliflower florets, mushrooms, cherry tomatoes and broccoli florets all work well. 

Ingredients:

- 1 cup quinoa

- 2 cups water

- 1 red bell pepper, cut in chunks

- 1 yellow bell pepper, cut in chunks

- 1 zucchini, sliced

- 1 yam or sweet potato, cut in 1/2” cubes

- 1 small red onion, sliced

- 2 tablespoons olive oil

- 1 clove garlic, minced 

- 1 teaspoon dried basil

- Salt and pepper to taste

- 1 tablespoon balsamic vinegar, whisked with 1 tbsp olive oil 

- 1/4 cup crumbled feta cheese - leave this out for a vegan option

- Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until all the water has been absorbed.

3. While the quinoa is cooking, spread the chopped bell peppers, zucchini, yam, garlic and red onion on a baking sheet. Drizzle with olive oil and sprinkle with dried basil, salt, and pepper. Toss to coat the vegetables evenly.

4. Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly charred, stirring halfway through.

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

6. Drizzle the balsamic vinegar blend over the quinoa and vegetables and toss gently to combine.

7. Sprinkle the crumbled feta cheese over the salad and garnish with fresh parsley.

8. Serve the roasted vegetable quinoa salad warm or at room temperature. Another option is to toss it with kale before serving.