Quinoa and Roasted Vegetable Salad

This hearty salad is packed with roasted veggies and fluffy quinoa, all tossed in a tangy vinaigrette.

Ingredients - Serves 4

Preheat the oven to 400°F.
Toss the chopped vegetables with the olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
While the vegetables are roasting, rinse the quinoa under cold water until the water runs clear. Bring the quinoa and water to a boil in a saucepan, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water has been absorbed.
In a small bowl, whisk together the red wine vinegar, Dijon mustard, garlic, and a pinch of salt and pepper. Slowly drizzle in the remaining olive oil while whisking to create a vinaigrette.
Combine the roasted vegetables, cooked quinoa, and chopped parsley in a large bowl. Drizzle with the vinaigrette and toss to combine.
Serve the salad warm or at room temperature.