Arugula Quinoa and Roasted Vegetable Salad

Ingredients

• Quinoa (1 cup, rinsed)
• Water (2 cups)
• Olive oil (3 tablespoons, divided)
• Salt (1 teaspoon, divided)
• Black pepper (to taste)
• Cherry tomatoes (1 cup, halved)
• Red onion (1 medium, sliced)
• Zucchini (1 medium, sliced)
• Bell peppers (2 medium, sliced (any color))
• Arugula (4 cups, washed and dried)
• Balsamic vinegar (2 tablespoons)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a medium pot, bring 2 cups of water to a boil. Add the rinsed quinoa and 1/2 teaspoon of salt. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
3. On a large baking sheet, toss the sliced bell peppers, zucchini, and red onion with 2 tablespoons of olive oil, the remaining 1/2 teaspoon of salt, and black pepper to taste. Spread them out in a single layer.
4. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
5. In a large mixing bowl, combine the cooked quinoa, roasted vegetables, arugula, and halved cherry tomatoes.
6. In a small bowl, whisk together the balsamic vinegar and the remaining 1 tablespoon of olive oil. Drizzle this dressing over the salad and toss gently to coat all the ingredients evenly.
7. Season with additional salt and pepper to taste. For added flavor, consider including crumbled feta cheese or toasted nuts like walnuts or almonds, and a squeeze of fresh lemon juice for a citrusy twist.
8. Serve the salad chilled or at room temperature.