Fluffy quinoa combined with roasted vegetables and feta, dressed with lemon and herbs for a fresh, light dish.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth
→ Vegetables
03 - 1 medium zucchini, diced
04 - 1 red bell pepper, chopped
05 - 1 yellow bell pepper, chopped
06 - 1 small red onion, sliced
07 - 1 cup cherry tomatoes, halved
08 - 2 tablespoons olive oil
09 - Salt and freshly ground black pepper, to taste
→ Cheese
10 - 3.5 oz feta cheese, crumbled
→ Fresh Herbs & Garnish
11 - 1/4 cup fresh parsley, chopped
12 - 2 tablespoons fresh mint, chopped (optional)
→ Dressing
13 - 3 tablespoons extra virgin olive oil
14 - 1 tablespoon lemon juice
15 - 1 teaspoon Dijon mustard
16 - 1 clove garlic, minced
17 - Salt and pepper, to taste
# How to Make It:
01 - Set the oven to 425°F.
02 - On a baking sheet, arrange zucchini, bell peppers, red onion, and cherry tomatoes. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat evenly. Roast for 25 to 30 minutes, stirring halfway through, until vegetables are tender and caramelized.
03 - Combine quinoa and water or vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and fluff with a fork. Allow to cool slightly.
04 - In a small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified.
05 - In a large bowl, mix the cooked quinoa with the roasted vegetables and half the crumbled feta. Pour the dressing over and toss gently to combine.
06 - Transfer the mixture to a serving dish. Top with remaining feta, chopped parsley, and optional mint. Serve warm or at room temperature.
