Gluten-Free Quinoa Salad with Roasted Vegetables

Ingredients

• 1 cup Quinoa
• 1 cup Broccoli florets
• 1 medium Sweet potato
• 1 medium Red bell pepper
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Lemon juice
• 1 tsp Dijon mustard
• 2 tbsp Fresh parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Rinse the 1 cup of Quinoa thoroughly under cold running water in a fine-mesh sieve. Transfer the rinsed 1 cup of Quinoa to a medium saucepan and add 2 cups of water. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan with a lid, and simmer for 15 minutes, or until all the water is absorbed and the quinoa grains appear translucent with a small white 'tail.' Remove from heat and let it rest, covered, for 5 minutes.
3. 3Cut the 1 cup of Broccoli florets into bite-sized pieces, approximately 2.54 cm in size. Peel the 1 medium Sweet potato and cut it into 1.27 cm cubes. Remove the seeds and stem from the 1 medium Red bell pepper, then cut it into 2.54 cm pieces.
4. 4In a large mixing bowl, combine the cut 1 cup of Broccoli florets, 1 medium Sweet potato cubes, and 1 medium Red bell pepper pieces. Add the 2 tablespoons of Olive oil, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
5. 5Spread the seasoned vegetables in a single layer on a large baking sheet. Roast in the preheated oven at about 205°C (200°C) for 25-30 minutes. The vegetables are done when they are tender when pierced with a fork and have slightly caramelized edges.
6. 6While the vegetables are roasting, prepare the vinaigrette: In a small bowl, whisk together the 2 tablespoons of Lemon juice and the 1 teaspoon of Dijon mustard until well combined.
7. 7Once the roasted vegetables are tender and the quinoa is cooked, transfer them to a large serving bowl. Pour the prepared lemon juice and Dijon mustard mixture over the quinoa and vegetables, then stir gently to combine all ingredients evenly.
8. 8Chop the 2 tablespoons of Fresh parsley finely. Sprinkle the chopped 2 tablespoons of Fresh parsley over the salad just before serving.

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