Gluten-Free Quinoa Salad with Roasted Vegetables

Instructions

1. 1Preheat your oven to about 205°C (200°C). Rinse the 1 cup of quinoa thoroughly under cold running water in a fine-mesh sieve, then combine it with the 2 cups of water in a medium saucepan. Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water is absorbed and the quinoa appears fluffy with a small "tail" visible; remove from heat and let stand, covered, for 5 minutes.
2. 2While the quinoa cooks, cut the 2 cups of broccoli florets, the 2 medium bell peppers, and the 1 medium red onion into bite-sized pieces, roughly 2.54 cm in size.
3. 3In a large bowl, toss the cut 2 cups of broccoli florets, 2 medium bell peppers, and 1 medium red onion with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until all vegetables are evenly coated. Spread the seasoned vegetables in a single layer on a large baking sheet and roast in the preheated oven at about 205°C (200°C) for 25-30 minutes, or until they are tender and slightly caramelized at the edges.
4. 4While the vegetables roast, prepare the dressing: in a small bowl, whisk together the 3 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, and the remaining 1 tablespoon of olive oil until thoroughly combined.
5. 5Once the quinoa has rested, fluff it with a fork. In a large serving bowl, combine the cooked quinoa and the roasted vegetables, then pour the prepared dressing over them. Add the 1/4 cup of fresh parsley, roughly chopped, and toss gently to combine all ingredients before serving.

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