Recipe of the Week: Quinoa and Roasted Vegetable Salad
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup fresh spinach, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Fresh herbs (parsley, basil, or cilantro) for garnish
Instructions:
- Preheat the oven to 400°F (200°C).
- In a medium pot, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy.
- Toss bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until vegetables are tender.
- In a large bowl, combine cooked quinoa, roasted vegetables, and spinach.
- In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard. Drizzle over the salad and toss to combine.
- Top with feta cheese, if using, and fresh herbs. Serve warm or chilled.