Quick Quinoa & Roasted Veggie Salad

1. 1
   prep · ~5 min

   Preheat oven and prepare vegetables.

   1.Preheat oven to 400°F (200°C).

   2.Dice bell pepper and zucchini into bite-sized pieces.

   3.Halve the cherry tomatoes and slice red onion into wedges.

   4.Spread vegetables on a baking sheet, toss with 1 tbsp olive oil and minced garlic.

   TIPCut vegetables into similar sizes so they roast evenly.
2. 2
   roast · ~20 min

   Roast the vegetables.

   1.Season vegetables with one pinch of salt and one pinch of black pepper.

   2.Roast for 18 to 20 minutes, stirring once halfway through, until edges are caramelized and golden.

   TIPDon't stir too often — the vegetables need contact with the hot pan to develop browning.
3. 3
   simmer · ~20 min

   Cook the quinoa.

   1.Bring 2 cups water to a boil in a medium saucepan.

   2.Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.

   3.Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.

   TIPRinsing quinoa removes its natural coating called saponin, which can taste bitter.
4. 4
   mix · ~2 min

   Assemble the salad.

   1.In a large bowl, combine the fluffed quinoa and roasted vegetables.

   2.Drizzle with the remaining 1 tbsp olive oil and fresh lemon juice.

   3.Toss gently to coat everything evenly.
5. 5
   garnish

   Garnish with fresh parsley and serve.

   Sprinkle chopped parsley over the salad and serve warm or at room temperature.

   TIPThis salad holds well in the refrigerator and tastes even better the next day.

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