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Quinoa-Salad-with-Roasted-Vegetables

Quinoa Salad with Roasted Vegetables

As we reach the culmination of our journey through the annals of culinary history, the Quinoa Salad with Roasted Vegetables emerges not just as a dish but as a gastronomic masterpiece embodying the rich tapestry of cultures, ancient traditions, and modern sensibilities.
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Ingredients
  

For the Salad:

  • 1 cup quinoa rinsed and drained
  • 2 cups water or vegetable broth
  • 1 medium sweet potato peeled and diced
  • 1 zucchini diced
  • 1 red bell pepper diced
  • 1 cup cherry tomatoes halved
  • 1/2 red onion finely sliced
  • 1/4 cup fresh parsley chopped
  • 1/4 cup feta cheese crumbled (optional)
  • Salt and black pepper to taste

For the Dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic minced
  • Salt and pepper to taste

Instructions
 

  • Prepare Quinoa:
  • In a medium saucepan, combine the quinoa and water or vegetable broth.
  • Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed.
  • Fluff the quinoa with a fork and let it cool to room temperature.
  • Roast Vegetables:
  • Preheat the oven to 400°F (200°C).
  • Place the diced sweet potato, zucchini, red bell pepper, and cherry tomatoes on a baking sheet.
  • Drizzle with olive oil and season with salt and pepper. Toss to coat.
  • Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized. Allow them to cool.
  • Prepare Dressing:
  • In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper. Set aside.
  • Assemble the Salad:
  • In a large bowl, combine the cooked quinoa, roasted vegetables, sliced red onion, and chopped fresh parsley.
  • Pour the dressing over the salad and toss gently to coat everything evenly.
  • Optional: Add Feta Cheese:
  • If desired, sprinkle crumbled feta cheese over the top of the salad.
  • Serve:
  • Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
  • Serve chilled and enjoy as a light and refreshing meal on its own or as a delightful side dish.
  • Customize:
  • Feel free to customize the salad with additional ingredients like olives, cucumbers, or avocado, according to your taste.
  • Enjoy:
  • Garnish with extra parsley or a drizzle of balsamic glaze before serving.