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
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Preheat the oven to 400°F (200°C).
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In a bowl, toss diced red bell pepper, zucchini, eggplant, and halved cherry tomatoes with olive oil, salt, and black pepper.
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Spread the vegetables on a baking sheet in a single layer.
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Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized.
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In a large bowl, combine cooked quinoa, roasted vegetables, finely chopped red onion, and crumbled feta cheese.
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In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper to make the dressing.
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Pour the dressing over the quinoa and vegetable mixture, tossing to combine.
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Garnish with fresh basil leaves.
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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!
