Ingredients:
- 1 cup quinoa, rinsed
- 2 cups mixed vegetables (such as bell peppers, zucchini, broccoli, and cherry tomatoes), chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Juice of 1 lemon
- 1/4 cup fresh parsley, chopped
- Optional: feta cheese or grilled chicken (for added protein)
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss the mixed vegetables with olive oil, minced garlic, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until they are tender and slightly charred.
- Meanwhile, cook the quinoa according to package instructions.
- In a large bowl, combine the cooked quinoa and roasted vegetables. Squeeze lemon juice over the mixture and toss to combine.
- Add chopped parsley and season with additional salt and pepper if needed.
- Serve the quinoa salad warm or chilled. You can add crumbled feta cheese or grilled chicken for extra flavor and protein.
