Roasted Vegetable Quinoa Salad with Lemon Herb Dressing

Servings: 4

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 medium zucchini, chopped
• 1 medium yellow squash, chopped
• 1 red bell pepper, chopped
• 1 small red onion, chopped
• 2 cups cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped

Lemon Herb Dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon honey or agave syrup
• 1 small garlic clove, minced
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
3. While the quinoa is cooking, prepare the vegetables. Toss the zucchini, yellow squash, red bell pepper, red onion, and cherry tomatoes with olive oil, salt, and pepper. Spread the vegetables evenly on the prepared baking sheet.
4. Roast the vegetables in the preheated oven for 20-25 minutes, stirring occasionally, until they are tender and slightly caramelized.
5. To prepare the Lemon Herb Dressing, whisk together the olive oil, lemon juice, honey or agave syrup, minced garlic, dried oregano, salt, and pepper in a small bowl. Adjust the seasoning to taste.
6. In a large mixing bowl, combine the cooked quinoa, roasted vegetables, fresh basil, and parsley. Pour the Lemon Herb Dressing over the salad and gently toss to combine.
7. Serve the Roasted Vegetable Quinoa Salad warm or chilled, as a main course or a side dish. Enjoy!

Optional: For added protein, feel free to mix in grilled chicken, tofu, or chickpeas