Quinoa Salad with Roasted Veggies

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 1 red onion, chopped
• 1 carrot, chopped
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta (optional)
• Juice of 1 lemon

Instructions:

1. Cook the Quinoa:
   • In a medium pot, bring water or vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed.
2. Roast the Veggies:
   • Preheat the oven to 400°F (200°C).
   • Toss the chopped zucchini, bell pepper, red onion, carrot, and cherry tomatoes in olive oil, garlic powder, paprika, salt, and pepper.
   • Spread the veggies on a baking sheet and roast for 20-25 minutes or until they’re tender and slightly caramelized.
3. Assemble the Salad:
   • In a large bowl, mix the cooked quinoa and roasted veggies.
   • Add fresh parsley, crumbled feta (optional), and a squeeze of lemon juice for brightness.
   • Adjust seasoning with salt and pepper as needed.
4. Serve:
   • Serve warm or chilled. This salad makes a great side dish or a healthy main meal.