Quinoa Salad with Roasted Vegetables and Lime Dressing

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 2 medium Bell Peppers (various colors)
• 2 medium Zucchini
• 1/2 medium Red Onion
• 3 tablespoons Olive Oil
• 3 tablespoons Lime Juice
• 1/4 cup Cilantro
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Dice the 2 medium bell peppers into 1/2-inch (1.25 cm) pieces. Cut the 2 medium zucchini into 1/2-inch (1.25 cm) pieces. Finely dice the 1/2 medium red onion. In a large bowl, combine the diced bell peppers, zucchini, and red onion with 2 tablespoons of the 3 tablespoons olive oil, 1/4 teaspoon of the 1/2 teaspoon salt, and 1/8 teaspoon of the 1/4 teaspoon black pepper; toss until the vegetables are evenly coated.
2. 2Spread the seasoned vegetables in a single layer on a baking sheet. Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized at the edges.
3. 3Place the 1 cup quinoa in a fine-mesh sieve and rinse it thoroughly under cold running water for 30 seconds. Transfer the rinsed 1 cup quinoa and 2 cups water to a medium saucepan. Bring the water 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 has been absorbed and the quinoa appears fluffy with a small "tail" (germ) visible. Remove the saucepan from the heat and let it stand, covered, for 5 minutes.
4. 4While the quinoa rests, in a small bowl, whisk together the 3 tablespoons lime juice, the remaining 1 tablespoon olive oil, the remaining 1/4 teaspoon salt, and the remaining 1/8 teaspoon black pepper until well combined.
5. 5Transfer the cooked 1 cup quinoa to a large mixing bowl. Add the roasted vegetables and the 1/4 cup cilantro to the bowl. Pour the prepared lime dressing over the quinoa and vegetables, then gently toss all the ingredients together until evenly coated.

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