Quinoa Salad with Roasted Vegetables

This hearty salad is packed with roasted veggies and protein-rich quinoa for a satisfying meal.

Ingredients - Serves 4

Preheat the oven to 400°F.
Place the chopped vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized.
While the vegetables are roasting, rinse the quinoa under cold water until the water runs clear. Place in a pot with the water and bring to a boil. Reduce heat to low, cover, and let simmer for 15 minutes, or until all the water is absorbed.
Once the quinoa is cooked, fluff it with a fork and let it cool slightly.
In a large bowl, combine the roasted vegetables, quinoa, lemon juice, and chopped parsley. Toss until everything is well mixed.
Season with additional salt and pepper if needed, and serve.