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 oven to 400°F (200°C).
2. 2Cook quinoa according to package directions.
3. 3Chop broccoli florets, bell pepper, zucchini, and red onion. Toss with 2 tablespoons olive oil, salt, and pepper.
4. 4Spread vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
5. 5In a small bowl, whisk together lemon juice, 1 tablespoon olive oil, dijon mustard, and maple syrup to make the vinaigrette.
6. 6In a large bowl, combine cooked quinoa and roasted vegetables. Drizzle with lemon vinaigrette and toss gently to combine. Serve warm or cold.

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