Quinoa Salad with Roasted Vegetables

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 bell peppers (assorted colors), sliced
• 1 zucchini, sliced
• 1 red onion, thinly sliced
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1/2 cup fresh parsley, chopped
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a medium-sized pot, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork and set aside.
3. Place the sliced bell peppers, zucchini, and red onion on a baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt, pepper, and dried oregano. Toss to coat the vegetables with the oil and seasonings.
4. Roast the vegetables in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelized.
5. In a large mixing bowl, combine the cooked quinoa and roasted vegetables. Toss gently to combine.
6. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, and a pinch of salt.
7. Drizzle the dressing over the quinoa and roasted vegetable mixture. Toss to coat the salad with the dressing.
8. Add chopped fresh parsley and gently toss again to incorporate.
9. Taste and adjust seasoning if needed.
10. Serve the quinoa salad warm or at room temperature. It can also be chilled in the refrigerator before serving.

This quinoa salad with roasted vegetables is not only visually appealing but also packed with a variety of flavors and textures. It's a versatile dish that can be enjoyed as a main course or as a side dish. Feel free to customize the vegetables and herbs based on your preferences and what's in season.