Mediterranean Quinoa Salad with Roasted Vegetables and Lemon-Herb Dressing

Servings: 4 | 45 minutes | 380 kcal

Quinoa is an ancient grain that was cultivated by the Incas in the Andean region of South America. It was considered sacred and was dubbed 'the mother of all grains'. This recipe infuses the grain with Mediterranean flavors, creating a fusion dish that is equally delicious and nutritious.

I originally created this salad for a vegan cooking workshop. It was such a hit that it has since become a staple in my kitchen, especially during the summer months when fresh herbs and vegetables are plentiful.

Ingredients

200 grams quinoa
2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes, eggplant)
2 tablespoons olive oil
1 pieces lemon
1 cup fresh herbs (parsley, mint, dill)
2 cloves garlic
to taste grams salt and pepper

Instructions

Preheat your oven to 200°C (390°F) and chop your chosen veggies into bite-sized pieces. Toss the veggies with 1 tablespoon of olive oil, and a pinch of salt and pepper. Spread them out on a baking sheet and place them in the oven for about 25-30 minutes, or until they're nicely roasted and caramelized.
While your veggies are roasting, rinse your quinoa under cold water until the water runs clear. This helps to remove any bitterness. Place the quinoa in a pot with 400ml of water and a pinch of salt. Bring it to a boil, then lower the heat, cover the pot and let it simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy.
For the dressing, finely chop your fresh herbs and garlic and mix them with the juice of a lemon, a tablespoon of olive oil and a pinch of salt and pepper. Adjust to taste.
Once the quinoa and veggies are done, combine them in a large salad bowl. Pour over the dressing and toss everything together. Enjoy your nutritious and refreshing Mediterranean Quinoa Salad!