This quinoa salad with roasted vegetables is a delicious and nutritious dish that can be customized to your liking. Packed with flavor and vibrant colors, it’s perfect as a main course or a side dish. Here’s how to make it!

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth (or water)
• 1 medium sweet potato, peeled and diced
• 1 red bell pepper, chopped
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• Feta cheese (optional, for topping)

Instructions

Preheat the Oven:

• Preheat your oven to 425°F (220°C).

Roast the Vegetables:

• On a baking sheet, toss the diced sweet potato, red bell pepper, zucchini, cherry tomatoes, and broccoli with olive oil, salt, pepper, garlic powder, and smoked paprika. Spread them out in a single layer.
• Roast in the oven for about 25–30 minutes or until the vegetables are tender and slightly caramelized.

Cook the Quinoa:

• While the vegetables are roasting, combine the rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

Combine Ingredients:

• In a large bowl, fluff the cooked quinoa with a fork. Add the roasted vegetables and mix gently.
• Stir in fresh parsley and lemon juice. Adjust seasoning with more salt and pepper if needed.

Serve:

• Serve warm or at room temperature. Top with crumbled feta cheese if desired.

Tips for Customization

• Add Protein: Incorporate chickpeas or black beans for added protein.
• Use Seasonal Veggies: Feel free to substitute any seasonal vegetables like asparagus, cauliflower, or carrots based on your preferences.
• Make It Spicy: Add a pinch of red pepper flakes for some heat.

This alternative quinoa salad with roasted vegetables is not only easy to prepare but also versatile and nutritious. Perfect for lunch or dinner, it can be made ahead of time and enjoyed throughout the week! Enjoy this colorful dish that celebrates fresh ingredients and wholesome flavors!