– 1 cup quinoa, rinsed – 2 cups water or vegetable broth – 2 cups mixed vegetables (such as bell peppers, zucchini, cherry tomatoes, red onion, etc.), chopped into bite-sized piece – 2 tablespoons olive oil – Salt and pepper to taste – 1/4 cup fresh parsley, chopped – 1/4 cup feta cheese, crumbled (optional) – 1/4 cup toasted nuts or seeds (such as almonds, walnuts, sunflower seeds, etc.) (optional)
Preheat the oven: Preheat your oven to 400°F (200°C).
Roast the vegetables: Toss the chopped vegetables with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
. Roast in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelized. Remove from the oven and let them cool slightly.
Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth.
Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until well combined. Adjust seasoning to taste.
Assemble the salad: In a large mixing bowl, combine the cooked quinoa, roasted vegetables, chopped parsley, crumbled feta cheese (if using), and toasted nuts or seeds (if using).
Serve: Transfer the quinoa salad to a serving dish or individual plates. You can serve it warm, at room temperature, or chilled, depending on your preference.