Quinoa and Roasted Vegetable Salad

This quinoa and roasted vegetable salad is a healthy and delicious way to get your daily dose of fruits and vegetables. The quinoa provides complex carbohydrates and protein, while the vegetables provide vitamins, minerals, and antioxidants. The salad is also a good source of fiber, which can help to keep you feeling full and satisfied.

This recipe was inspired by a trip I took to Peru a few years ago. I was hiking in the Andes Mountains when I came across a small village where the locals were cooking a traditional quinoa salad. The salad was made with quinoa, roasted vegetables, and a simple dressing. I was immediately hooked on the flavor and simplicity of the dish. I've been making this salad ever since I got back from my trip, and it's become one of my favorite ways to eat quinoa.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 cup quinoa
• 1 tablespoon olive oil
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1/2 cup red onion, chopped
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Toss the vegetables with the olive oil and spread them on a baking sheet.
3. Roast the vegetables for 20 minutes, or until they are tender and slightly browned.
4. While the vegetables are roasting, cook the quinoa according to package directions.
5. Once the quinoa is cooked, fluff it with a fork and let it cool slightly.
6. In a large bowl, combine the quinoa and roasted vegetables.
7. Add the cilantro and toss to combine.
8. Serve the salad warm or at room temperature.

Why It Works

• The combination of quinoa and roasted vegetables provides a good balance of carbohydrates, protein, and fiber.
• The roasted vegetables add a delicious smoky flavor to the salad.
• The simple dressing allows the flavors of the quinoa and vegetables to shine through.
• The salad is easy to make and can be served warm or at room temperature.