Roasted Vegetable Quinoa Salad with Lemon-Herb Dressing

Servings: 4 | 45 minutes | 550 kcal

This recipe is inspired by the Mediterranean diet, known for its health benefits and the extensive use of plant-based ingredients. The addition of quinoa, a protein-rich grain from South America, adds a unique twist.

I remember creating this salad for the first time during a culinary trip to Greece. The freshness of the vegetables and the tangy, zesty dressing always takes me back to those sunny Mediterranean days.

Ingredients

200 grams quinoa
500 grams mixed vegetables (bell peppers, zucchini, onions, tomatoes)
2 teaspoons olive oil
4 teaspoons lemon juice
1 cups fresh herbs (parsley, basil)
2 pieces garlic cloves
to taste grams salt and pepper

Instructions

Start by rinsing the quinoa under cold water. Then, in a pot, combine the quinoa with double the amount of water. Bring it to a boil, reduce the heat, cover the pot, and let it simmer for about 15 minutes, until the quinoa is fluffy.
While the quinoa is cooking, preheat your oven to 200 degrees Celsius. Cut the vegetables into chunks, toss them in olive oil, season with salt and pepper, and spread them on a baking sheet. Roast them in the oven for about 20 minutes, until they are tender and slightly caramelized.
For the dressing, combine the lemon juice, finely chopped herbs, and minced garlic in a bowl. Whisk in the remaining olive oil, and season with salt and pepper.
Once everything is ready, combine the cooked quinoa, roasted vegetables, and dressing in a large bowl. Toss to mix well, and your salad is ready to serve!