Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 red onion, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 avocado, diced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh lemon juice
Instructions:
- Preheat oven to 400°F (200°C).
- Rinse quinoa in a fine mesh strainer and place in a medium saucepan with 2 cups of water. Bring to a boil, then reduce to a simmer and cook for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
- While the quinoa is cooking, prepare the vegetables. In a large bowl, toss the diced bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper.
- Spread the vegetables onto a baking sheet and roast in the oven for 20 minutes, or until they are tender and slightly charred.
- In a large mixing bowl, combine the cooked quinoa and roasted vegetables.
- Add diced avocado, crumbled feta cheese, chopped parsley, and lemon juice to the mixing bowl. Gently toss to combine.
- Season with additional salt and pepper to taste.
- Serve the quinoa salad warm or chilled, as desired.
This quinoa salad is packed with healthy ingredients and is a great source of protein and fiber. It can be served as a side dish or as a light meal on its own. Enjoy!
