Mediterranean Quinoa Salad with Roasted Vegetables

Ingredients

• 1 cup Quinoa
• 1 cup Broccoli florets
• 1 cup Bell peppers (red, yellow)
• 1 cup Zucchini
• 0.5 cup Red onion
• 1 can Chickpeas
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Fresh parsley

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Cook the 1 cup of quinoa until it is fluffy and fully cooked. Set the cooked quinoa aside.
3. 3Prepare the vegetables: Cut the 1 cup of broccoli florets into bite-sized pieces. Cut the 1 cup of bell peppers (red, yellow) into 1-inch pieces. Cut the 1 cup of zucchini into 1-inch pieces. Cut the 0.5 cup of red onion into 1-inch pieces.
4. 4On a large baking sheet, combine the cut 1 cup of broccoli florets, 1 cup of bell peppers, 1 cup of zucchini, and 0.5 cup of red onion. Drizzle with 3 tablespoons of olive oil, then sprinkle with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Toss the vegetables thoroughly on the baking sheet to ensure they are evenly coated.
5. 5Place the baking sheet with the seasoned vegetables into the preheated oven at 400°F (200°C). Roast for 25-30 minutes, or until the vegetables are tender when pierced with a fork and have slightly browned edges.
6. 6In a large mixing bowl, combine the cooked 1 cup of quinoa, the roasted vegetables, and the 1 can of chickpeas (first drained and rinsed).
7. 7In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until well combined. Pour this dressing over the quinoa, roasted vegetables, and chickpeas. Add the 0.25 cup of fresh parsley. Gently toss all ingredients together until evenly coated.

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