Quinoa and Roasted Vegetable Salad

Ingredients

• Quinoa (1 cup, rinsed)
• Water (2 cups)
• Bell peppers (2 cups, diced (mixed colors))
• Zucchini (1 cup, diced)
• Eggplant (1 cup, diced)
• Olive oil (4 tablespoons, divided)
• Salt (1 teaspoon, divided)
• Black pepper (1/2 teaspoon, divided)
• Garlic (2 cloves, minced)
• Dijon mustard (1 tablespoon)
• Red wine vinegar (2 tablespoons)
• Fresh parsley (1/2 cup, chopped)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced bell peppers, zucchini, and eggplant with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
3. Spread the vegetables out on a baking sheet in a single layer. Roast for 20-25 minutes, or until tender and lightly browned, stirring halfway through to ensure even cooking.
4. While the vegetables are roasting, rinse the quinoa under cold running water until the water runs clear to remove its natural bitterness.
5. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, cover, and reduce the heat to low. Simmer for 15 minutes, or until the quinoa is tender and the water has been absorbed. Fluff with a fork and set aside.
6. In a small bowl, whisk together the red wine vinegar, Dijon mustard, minced garlic, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Slowly drizzle in the remaining 2 tablespoons of olive oil while whisking to create a smooth vinaigrette.
7. In a large mixing bowl, combine the roasted vegetables, cooked quinoa, and chopped parsley. Drizzle with the vinaigrette and toss gently to combine, ensuring everything is well coated.
8. Serve the salad warm or at room temperature. Enjoy your colorful and nutritious dish!