Quinoa and Roasted Vegetable Salad with Feta and Olives

This light and refreshing salad is perfect for a summer meal. The quinoa provides a hearty base, while the roasted vegetables add a touch of sweetness and smokiness. The feta and olives add a briny, salty flavor that balances out the sweetness of the vegetables. This salad is also a great way to use up leftover roasted vegetables.

I first came up with this recipe when I was looking for a way to use up some leftover roasted vegetables. I had roasted a bunch of zucchini, bell peppers, and red onions the night before, and I wanted to find a way to use them in a salad. I started by combining the roasted vegetables with some cooked quinoa, and then I added some crumbled feta cheese and chopped olives. The salad was delicious, and it was a great way to use up my leftover vegetables. I've been making this salad ever since, and it's always a hit with my friends and family.

Prep time: 15 | Cook time: 40 | Serves: 4

Ingredients

• 1 cup quinoa
• 1 tablespoon olive oil
• 1 cup chopped zucchini
• 1 cup chopped bell pepper
• 1 cup chopped red onion
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped olives

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss vegetables with olive oil, paprika, and cumin on a baking sheet.
3. Roast for 20-25 minutes, or until tender.
4. Cook quinoa according to package directions.
5. Combine roasted vegetables, quinoa, feta, and olives in a bowl.
6. Season with salt and pepper to taste.

Why It Works

• The quinoa provides a hearty base for the salad.
• The roasted vegetables add a touch of sweetness and smokiness.
• The feta and olives add a briny, salty flavor that balances out the sweetness of the vegetables.
• This salad is a great way to use up leftover roasted vegetables.