Arugula Quinoa and Roasted Vegetable Salad

Ingredients

• Salt and pepper (to taste)
• Balsamic vinegar (2 tablespoons)
• Olive oil (2 tablespoons)
• Cherry tomatoes (1 cup, halved)
• Red onion (1/2, thinly sliced)
• Zucchini (1, sliced)
• Bell peppers (2, sliced)
• Arugula (4 cups)
• Quinoa (1 cup)

Instructions

1. Preheat the oven to 400°F.
2. Cook the quinoa according to package instructions and set aside.
3. In a large baking sheet, toss the bell peppers, zucchini, and red onion with olive oil, salt, and pepper.
4. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
5. In a large bowl, combine the cooked quinoa, roasted vegetables, arugula, and cherry tomatoes.
6. Drizzle with balsamic vinegar and toss to coat evenly.
7. Season with salt and pepper to taste.
8. Serve the salad chilled or at room temperature.