Herb-Infused Quinoa Salad with Roasted Vegetables

A nourishing grain salad featuring nutty quinoa, roasted vegetables, and a bright herb vinaigrette for a satisfying meal.

Cuisine: Mediterranean

Category: Salads

Prep: 20 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

• 1 cup quinoa
• 1 medium, diced zucchini
• 1/2 cup, diced red bell pepper
• 2 tbsp olive oil
• 2 tbsp, chopped fresh basil
• 1 tbsp red wine vinegar
• 1 tsp dijon mustard
• 1/4 tsp salt

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium diced zucchini and 1/2 cup diced red bell pepper with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
2. Step 2: Rinse 1 cup quinoa under cold water. Cook in 2 cups water for 15 minutes until fluffy and water is absorbed. Fluff with a fork and let cool.
3. Step 3: Whisk 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/4 tsp salt, and 1 tbsp olive oil in a small bowl. Stir in 2 tbsp chopped fresh basil.
4. Step 4: Combine cooled quinoa, roasted vegetables, and the vinaigrette in a large bowl. Toss gently until evenly distributed and let sit for 10 minutes before serving.