Quinoa Salad with Roasted Vegetables

Ingredients

For the Salad:

• 1 cup quinoa, rinsed and cooked according to package instructions
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 eggplant, diced
• 1 pint cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/3 cup feta cheese, crumbled
• Fresh basil leaves, chopped, for garnish

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).

2. In a bowl, toss diced red bell pepper, zucchini, eggplant, and halved cherry tomatoes with olive oil, salt, and black pepper.

3. Spread the vegetables on a baking sheet in a single layer.

4. Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized.

5. In a large bowl, combine cooked quinoa, roasted vegetables, finely chopped red onion, and crumbled feta cheese.

6. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper to make the dressing.

7. Pour the dressing over the quinoa and vegetable mixture, tossing to combine.

8. Garnish with fresh basil leaves.

9. Refrigerate for at least 30 minutes before serving to let the flavors meld.

Serve the Quinoa Salad with Roasted Vegetables chilled, and enjoy a hearty and nutritious meal!