Quinoa and Roasted Vegetable Salad with Feta and Olives

Quinoa and Roasted Vegetable Salad with Feta and Olives This salad is a delicious and healthy way to get your daily dose of vegetables. The quinoa provides complex carbs and protein, while the roasted vegetables are packed with vitamins and minerals. The feta cheese and olives add a salty and tangy flavor to the salad, making it a perfect meal for lunch or dinner.

This recipe was inspired by a trip to Greece that I took last summer. I was amazed by the fresh and flavorful salads that I ate there, and I wanted to recreate that experience at home. This salad is a combination of some of my favorite Greek flavors, and it's quickly become a staple in my kitchen.

Prep time: 10 | Cook time: 40 | Serves: 2

Ingredients

• 1 cup quinoa
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chopped zucchini
• 1/2 cup chopped bell pepper
• 1/2 cup chopped tomato
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped olives

Instructions

1. Cook the quinoa according to package instructions.
2. While the quinoa is cooking, make the roasted vegetables. Preheat the oven to 400 degrees F (200 degrees C).
3. In a bowl, combine the zucchini, bell pepper, and tomato with the olive oil, salt, and pepper.
4. Spread the vegetables on a baking sheet and roast for 20 minutes, or until golden brown.
5. Once the quinoa and vegetables are cooked, assemble the salad by combining the quinoa, vegetables, feta cheese, and olives in a large bowl.
6. Toss to combine and serve.
7. Enjoy!

Why It Works

• The quinoa provides a hearty base for the salad, and it's a good source of protein and complex carbs.
• The roasted vegetables are caramelized and slightly crispy, which adds a delicious flavor and texture to the salad.
• The feta cheese and olives add a salty and tangy flavor to the salad, which balances out the sweetness of the vegetables.
• The lemon vinaigrette is light and refreshing, and it helps to brighten up the flavors of the salad.