Quinoa Salad with Roasted Vegetables: Healthy and Comforting

If you're looking for a light yet satisfying recipe, this quinoa salad with roasted vegetables is the perfect option. Quinoa is an excellent source of plant-based protein, while the roasted vegetables add a smoky flavor and wonderful texture. Plus, this salad is versatile—you can adapt it based on your favorite ingredients or what you have on hand.

Ingredients:

For the salad:

• 1 cup quinoa
• 1 red bell pepper, cut into strips
• 1 zucchini, sliced
• 1 eggplant, cut into cubes
• 1/2 red onion, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup cherry tomatoes, halved
• 1/4 cup toasted walnuts or almonds (optional)
• Fresh basil leaves for garnish (optional)

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Juice of half a lemon
• Salt and pepper to taste

Instructions:

1. Cook the quinoa: Rinse the quinoa well under cold water. Cook the quinoa in a saucepan with 2 cups of water. Bring it to a boil, reduce the heat, and cook covered for about 15 minutes, or until the water has been absorbed and the quinoa is tender. Let it rest for a few minutes, then fluff it with a fork.
2. Roast the vegetables: Preheat the oven to 200°C (400°F). On a baking sheet, place the bell pepper, zucchini, eggplant, and red onion. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, or until the vegetables are tender and slightly golden.
3. Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, lemon juice, salt, and pepper until well combined.
4. Assemble the salad: In a large bowl, combine the cooked quinoa with the roasted vegetables. Add the cherry tomatoes, toasted walnuts or almonds (if using), and mix well. Drizzle the dressing over the salad and toss again to coat everything evenly.
5. Serve: Garnish with fresh basil leaves if desired, and enjoy this delicious and nutritious salad as a main dish or side.