Garlic-Herb Quinoa Salad with Roasted Veggies

A protein-packed salad featuring quinoa, roasted vegetables, and a zesty garlic-herb dressing.

Cuisine: Mediterranean

Category: Salads

Prep: 20 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 1 cup, uncooked quinoa
• 2 cups water
• 1 medium, sliced zucchini
• 1, sliced red bell pepper
• 2 tbsp olive oil
• 2 cloves, minced garlic
• 1/4 cup, chopped fresh parsley
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1/4 tsp kosher salt

Instructions

1. Step 1: Bring 2 cups water to a boil in a saucepan. Add 1 cup quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: Preheat oven to 425°F. Toss 1 medium zucchini, sliced, and 1 red bell pepper, sliced, with 2 tbsp olive oil, and roast for 15 minutes until edges are charred.
3. Step 3: While vegetables roast, whisk together 2 cloves garlic, minced, 1/4 cup fresh parsley, chopped, 2 tbsp lemon juice, 1 tbsp red wine vinegar, and 1/4 tsp kosher salt to make dressing.
4. Step 4: Fluff cooked quinoa with a fork and let cool for 5 minutes. Combine with roasted vegetables and dressing, tossing gently to coat.
5. Step 5: Refrigerate for 30 minutes to let flavors meld before serving.