Roasted Vegetable Quinoa Salad

Ingredients

Quinoa

1 cup, rinsed and drained

Assorted vegetables (such as bell peppers, zucchini, and red onion)

4 cups, chopped

Olive oil

3 tablespoons

Garlic powder

1 teaspoon

Paprika

1 teaspoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Fresh baby spinach

2 cups

Feta cheese

1/2 cup, crumbled

Fresh parsley

1/4 cup, chopped

Fresh lemon juice

2 tablespoons

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until the water is absorbed. Fluff the quinoa with a fork and set aside.
3. Meanwhile, in a large mixing bowl, toss the chopped assorted vegetables with olive oil, garlic powder, paprika, salt, and pepper until they are evenly coated.
4. Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.
5. In a large serving bowl, combine the cooked quinoa, roasted vegetables, fresh baby spinach, and crumbled feta cheese.
6. Drizzle the salad with fresh lemon juice and sprinkle with chopped parsley. Toss gently to combine all ingredients.
7. Serve the roasted vegetable quinoa salad warm or at room temperature, perfect as a hearty main dish or a delightful side.