Vegan Quinoa Salad with Roasted Vegetables

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 cup Broccoli Florets
• 1 cup Carrots
• 1 cup Bell Peppers
• 1/2 cup Red Onion
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Lemon Juice
• 1/4 cup Fresh Herbs (Parsley, Cilantro)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Combine the 1 cup of Quinoa with the 2 cups of Water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Let it sit, covered, off the heat for 5 minutes.
3. 3While the quinoa cooks, cut the 1 cup of Broccoli Florets into bite-sized pieces. Peel and cut the 1 cup of Carrots into 1.27 cm thick rounds. Cut the 1 cup of Bell Peppers into 2.54 cm pieces. Cut the 1/2 cup of Red Onion into 2.54 cm wedges.
4. 4In a large bowl, combine the cut broccoli, carrots, bell peppers, and red onion. Add the 2 tablespoons of Olive Oil, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black Pepper. Toss everything together until the vegetables are evenly coated.
5. 5Spread the coated vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly browned at the edges.
6. 6Fluff the cooked quinoa with a fork. In a large bowl, combine the fluffed quinoa and the roasted vegetables.
7. 7Add the 2 tablespoons of Lemon Juice and the 1/4 cup of Fresh Herbs to the bowl. Toss gently to combine all the ingredients.
8. 8Serve the Vegan Quinoa Salad warm or cold.

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