Dairy-Free Quinoa Salad with Roasted Vegetables

Ingredients

• 1 cup Quinoa
• 1 cup Broccoli Florets
• 1 cup Sweet Potato, cubed
• 1 cup Bell Pepper, chopped
• 1/2 cup Red Onion, sliced
• 3 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 2 tablespoons Fresh Parsley, chopped
• 2 tablespoons Fresh Basil, chopped
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Measure the 1 cup of quinoa into a medium saucepan. Add 2 cups of water and 1/4 teaspoon of the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
3. 3While the quinoa cooks, prepare the vegetables. Cut the 1 cup of sweet potato into 1/2-inch cubes. Add the 1 cup of broccoli florets, 1 cup of sweet potato cubes, 1 cup of chopped bell pepper, and 1/2 cup of sliced red onion to a large bowl. Add 2 tablespoons of olive oil, the remaining 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss everything together until the vegetables are evenly coated.
4. 4Spread the coated vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes. The vegetables are done when they are tender when pierced with a fork and have some lightly browned edges.
5. 5While the vegetables roast, prepare the dressing. In a small bowl, whisk together the 2 tablespoons of lemon juice, the remaining 1 tablespoon of olive oil, 2 tablespoons of chopped fresh parsley, and 2 tablespoons of chopped fresh basil.
6. 6Once the vegetables are roasted and the quinoa has cooled, combine them in a large bowl. Add the cooked quinoa and the roasted vegetables to the bowl.
7. 7Pour the lemon-herb dressing over the quinoa and vegetables. Toss gently until everything is well combined.
8. 8Serve the salad warm or cold.

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