Spiced Baked Vegetable and Quinoa Salad with Dill Vinaigrette

A vibrant salad featuring roasted spiced vegetables mixed with fluffy quinoa and a fresh dill vinaigrette, perfect for a light yet satisfying meal.

Cuisine: Mediterranean

Category: Salads

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1 cup, cut into small florets broccoli
• 1 cup, cut into small florets cauliflower
• 1 cup, cut into small florets red bell pepper
• 1 cup, cooked quinoa
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dijon mustard

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1 cup broccoli (cut into small florets), 1 cup cauliflower (cut into small florets), and 1 cup red bell pepper (cut into small florets) with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until evenly coated.
2. Step 2: Spread vegetable mixture in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring once halfway, until vegetables are tender and edges are slightly browned.
3. Step 3: While vegetables roast, whisk 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp dijon mustard, 1 tbsp chopped fresh dill, and 1/2 tsp honey in a small bowl until smooth.
4. Step 4: In a large bowl, combine roasted vegetables, 1 cup cooked quinoa, and the vinaigrette. Toss until well combined and serve at room temperature or chilled.