Quinoa & Roasted Veggie Salad
Servings: 4
Prep Time: 15 min
Cook Time: 20 min
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- ¼ cup feta or goat cheese (optional)
Dressing: - Juice of 1 lemon
- 3 tbsp olive oil
- 1 tsp Dijon mustard
- Salt and pepper
Instructions
- Cook quinoa in water or broth according to package instructions; let cool.
- Toss zucchini and bell pepper with olive oil, salt, and pepper; roast at 400°F for 15–20 minutes.
- In a large bowl, combine quinoa, roasted veggies, tomatoes, and spinach.
- Whisk dressing ingredients and toss with salad. Chill before serving.
