Quinoa Salad with Roasted Vegetables and Lemon Vinaigrette

Ingredients

• 1 cup Quinoa
• 2 cups Broccoli Florets
• 1 large Bell Pepper
• 1 medium Zucchini
• 0.5 medium Red Onion
• 3 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 1 teaspoon Dijon Mustard
• 1 teaspoon Maple Syrup

Instructions

1. 1Preheat your oven to 400°F (200°C). To cook the 1 cup of quinoa: Rinse it in a fine-mesh sieve under cold running water for 30 seconds, then combine it with 2 cups of water in a medium saucepan. Bring the quinoa and water to a boil over high heat, then reduce the heat to low, cover the saucepan with a lid, and simmer for 15 minutes until all the water is absorbed and the quinoa appears fluffy. Remove the saucepan from heat, let it stand covered for 5 minutes, then fluff the cooked quinoa with a fork.
2. 2Cut the 2 cups of broccoli florets into 1-inch pieces. Cut the 1 large bell pepper into 1-inch pieces, the 1 medium zucchini into 1-inch pieces, and the 0.5 medium red onion into 1-inch pieces. In a large mixing bowl, combine the cut broccoli, bell pepper, zucchini, and red onion, then add 2 tablespoons of olive oil and toss until the vegetables are evenly coated.
3. 3Spread the oiled vegetables in a single layer on a large baking sheet. Roast them in the preheated oven for 20-25 minutes, or until the vegetables are tender when pierced with a fork and show slight browning on the edges.
4. 4In a small bowl, whisk together the 2 tablespoons of lemon juice, 1 tablespoon of olive oil, 1 teaspoon of Dijon mustard, and 1 teaspoon of maple syrup until well combined and emulsified.
5. 5In a large serving bowl, combine the cooked 1 cup of quinoa and the roasted vegetables. Pour the prepared lemon vinaigrette over the quinoa and vegetables, then toss gently to ensure all ingredients are evenly coated. Serve warm or cold.

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