Gluten-Free Quinoa Salad with Roasted Vegetables

Ingredients

• 1 cup Quinoa
• 1 cup Butternut Squash
• 1 cup Bell Peppers (Red and Yellow)
• 1 cup Zucchini
• 0.5 medium Red Onion
• 3 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 0.25 cup Fresh Herbs (Parsley, Basil, Thyme)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2On a large cutting board, cut the 1 cup of butternut squash, the 1 cup of bell peppers (red and yellow), the 1 cup of zucchini, and the 0.5 medium red onion into approximately 1/2-inch bite-sized pieces. In a large bowl, combine these cut vegetables with 2 tablespoons of the olive oil, the 0.5 teaspoon of salt, and the 0.25 teaspoon of black pepper, then toss well until all vegetables are evenly coated.
3. 3Spread the seasoned vegetables in a single layer on a large baking sheet. Roast them in the preheated oven for 25-30 minutes, or until they are tender when pierced with a fork and show slight caramelization and browning on the edges.
4. 4While the vegetables roast, finely chop the 0.25 cup of fresh herbs (parsley, basil, thyme). In a small bowl, whisk together the 2 tablespoons of lemon juice, the remaining 1 tablespoon of olive oil, and the chopped 0.25 cup of fresh herbs until well combined.
5. 5In a large serving bowl, combine the 1 cup of quinoa and the roasted vegetables. Pour the prepared lemon-herb vinaigrette over the quinoa and vegetables, then toss gently until everything is evenly coated. Serve the Gluten-Free Quinoa Salad with Roasted Vegetables warm or at room temperature.

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