Quinoa Salad with Roasted Vegetables and Dairy-Free Chimichurri

Ingredients

• 1 cup Quinoa
• 1 cup Broccoli florets
• 1 large Carrot
• 1 medium Zucchini
• 0.5 medium Red onion
• 0.5 cup Olive oil
• 0.25 cup Red wine vinegar
• 0.5 cup Fresh parsley
• 2 tablespoons Fresh oregano
• 3 cloves Garlic
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2In a medium saucepan, combine the 1 cup of Quinoa with 2 cups of water. Bring the water to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes, or until all the water has been absorbed and the quinoa appears fluffy. Remove the saucepan from the heat and let the quinoa rest, covered, for 5 minutes, then fluff it gently with a fork and set it aside.
3. 3Cut the 1 large Carrot into 1/2-inch cubes. Cut the 1 medium Zucchini into 1/2-inch cubes. Cut the 0.5 medium Red onion into 1-inch pieces. In a large bowl, combine the 1 cup of Broccoli florets, the 1/2-inch carrot cubes, the 1/2-inch zucchini cubes, and the 1-inch red onion pieces.
4. 4Add 2 tablespoons of Olive oil, 0.5 teaspoon of Salt, and 0.25 teaspoon of Black pepper to the bowl with the vegetables. Toss everything together until the vegetables are evenly coated.
5. 5Spread the seasoned vegetables in a single layer on a large baking sheet. Roast them in the preheated oven at 400°F (200°C) for 25 to 30 minutes, or until they are tender and have slightly browned edges.
6. 6While the vegetables roast, prepare the chimichurri: finely chop the 0.5 cup of Fresh parsley, the 2 tablespoons of Fresh oregano, and the 3 cloves of Garlic. Place the chopped parsley, oregano, and garlic into a medium bowl.
7. 7To the medium bowl with the chopped herbs and garlic, add the 0.25 cup of Red wine vinegar, the remaining 0.5 cup of Olive oil, the remaining 0.5 teaspoon of Salt, and the remaining 0.25 teaspoon of Black pepper. Stir everything together with a spoon until well combined.
8. 8In a large bowl, combine the cooked 1 cup of Quinoa, the roasted vegetables from the baking sheet, and the prepared chimichurri sauce. Gently mix everything together with a large spoon until the quinoa and vegetables are evenly coated with the sauce.
9. 9Serve the quinoa salad warm or cold.

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