Quinoa Salad with Roasted Vegetables and Lemon-Herb Vinaigrette

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 medium Butternut Squash
• 2 medium Zucchini
• 1 medium Red Onion
• 3 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 3 tbsp Lemon Juice
• 1/4 cup Fresh Parsley
• 2 tbsp Fresh Mint
• 1 clove Garlic

Instructions

1. 1Preheat your oven to 400°F (200°C). Cut the 1 medium butternut squash, 2 medium zucchini, and 1 medium red onion into 1/2-inch to 3/4-inch bite-sized pieces. In a large bowl, toss the cut vegetables with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until they are evenly coated.
2. 2Spread the seasoned vegetables in a single layer on a large baking sheet. Roast them in the preheated oven for 25-30 minutes, or until the vegetables are tender when gently pierced with a fork and show slight browning and caramelization on their edges.
3. 3Rinse the 1 cup of quinoa thoroughly in a fine-mesh sieve under cold running water for 30 seconds. In a medium saucepan, combine the rinsed 1 cup of quinoa and 2 cups of water. Bring the mixture 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 appears fluffy with a small 'tail' visible.
4. 4Remove the saucepan from the heat and let the quinoa rest, still covered, for 5 minutes to allow it to steam. Uncover the saucepan, fluff the cooked quinoa gently with a fork, and transfer it to a large bowl to cool to room temperature.
5. 5Finely mince the 1 clove of garlic. Roughly chop the 1/4 cup of fresh parsley and the 2 tablespoons of fresh mint. In a small bowl, whisk together the 3 tablespoons of lemon juice, the remaining 1 tablespoon of olive oil, the minced 1 clove of garlic, the chopped 1/4 cup of fresh parsley, and the chopped 2 tablespoons of fresh mint until all ingredients are well combined.
6. 6Add the roasted vegetables to the large bowl with the cooled quinoa. Pour the prepared lemon-herb vinaigrette over the quinoa and vegetables, then gently toss all ingredients together until the salad is evenly coated. Serve the salad warm, or chill it in the refrigerator for at least 30 minutes and serve cold.

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