Zesty quinoa salad with vibrant, roasted vegetables.

This Quinoa Salad with Roasted Vegetables is a nutritious and flavorful dish featuring quinoa, eggplant, zucchini, bell peppers, and cherry tomatoes, all roasted to perfection. The salad is tossed with a zesty lemon dressing and fresh parsley, making it a vibrant and healthy option. To serve, you can enjoy it warm or at room temperature. It pairs well with grilled chicken or fish for a complete meal. Alternatively, serve it as a standalone dish for a light lunch or dinner. Top with crumbled feta cheese for an extra burst of flavor. 

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 small eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 lemon, juiced
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese (optional)

Directions

1. Preheat your oven to 400°F (200°C).
2. Cook the quinoa: In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.
3. Roast the vegetables: On a baking sheet, toss the eggplant, zucchini, bell peppers, and cherry tomatoes with 2 tablespoons of olive oil, salt, pepper, oregano, and thyme. Spread the vegetables in a single layer and roast for 20-25 minutes, or until they are tender and slightly caramelized.
4. Prepare the dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, salt, and pepper.
5. Combine: In a large bowl, mix the cooked quinoa, roasted vegetables, and parsley. Drizzle with the lemon dressing and toss to combine.
6. Serve: Top with crumbled feta cheese if desired. Serve warm or at room temperature