Mediterranean Quinoa Salad with Roasted Vegetables and Feta

This vibrant and flavorful Mediterranean Quinoa Salad is a perfect summer dish. It's packed with roasted vegetables, fresh herbs, and creamy feta cheese, and tossed in a light and tangy vinaigrette. It's a great way to use up leftover vegetables, and it's a delicious and healthy meal that can be served as a main course or side dish.

This recipe was inspired by a trip to the Mediterranean coast of Spain. I was staying in a small village called Cadaqués, and I would often go for walks along the beach. One day, I came across a group of women who were cooking a paella over an open fire. The paella was bubbling and fragrant, and I couldn't resist asking for a taste. The women were kind enough to share their recipe with me, and I've been making it ever since.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 cup quinoa, rinsed and drained
• 1 cup chopped red bell pepper
• 1 cup chopped zucchini
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss vegetables with olive oil, oregano, salt, and pepper.
3. Spread vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
4. While the vegetables are roasting, cook quinoa according to package directions.
5. Once quinoa is cooked, fluff with a fork and let cool slightly.
6. In a large bowl, combine the quinoa, roasted vegetables, parsley, and feta cheese.
7. Toss to combine and serve immediately or chill for later.

Why It Works

• The combination of roasted vegetables and fresh herbs gives this salad a complex and flavorful taste.
• The feta cheese adds a creamy and tangy flavor that complements the vegetables well.
• This salad is a great way to use up leftover vegetables.
• This salad is a delicious and healthy meal that can be served as a main course or side dish.