Vibrant Quinoa Salad with Roasted Veggies and Tangy Lemon Dressing

Allergens

None

Ingredients

• 1 cup uncooked quinoa 2 cups water or vegetable broth 1 small zucchini, chopped 1 small yellow squash, chopped 1 red bell pepper, diced 1 small red onion, thinly sliced 1 cup cherry tomatoes, halved 1/2 cup fresh parsley, chopped 1/4 cup fresh basil, chopped 1/3 cup olive oil 1/4 cup fresh lemon juice 1 garlic clove, minced Salt and pepper, to taste

Instructions

1. a. Rinse quinoa under cold water and cook in water or vegetable broth according to package instructions until tender but still slightly firm. Let cool. b. Preheat oven to 400°F (200°C). Toss the zucchini, yellow squash, bell pepper, and red onion with olive oil, salt, and pepper. Spread onto a baking sheet and roast for 25 30 minutes or until tender, stirring halfway through. c. In a large bowl, combine the cooked quinoa, roasted vegetables, cherry tomatoes, parsley, and basil. d. In a small bowl, whisk together lemon juice, minced garlic, salt, and pepper. Gradually drizzle in olive oil while continuously whisking to create an emulsified dressing. Pour over the salad and toss well. Adjust seasonings as needed.

Chef’s Insight

The combination of colors in this dish symbolizes energy and vitality, reflecting its nourishing properties.

Notes

Adjust the cooking time for the vegetables based on their size and desired tenderness. - Customize the salad with additional ingredients such as grilled chicken or tofu for non-vegan options.