Description
This vibrant salad combines fluffy, lemony quinoa with tender roasted bell peppers, zucchini, and onions. Each bite bursts with garlicky brightness and finishes with a creamy feta crumble – perfect served warm or chilled.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 1 red onion
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1/4 cup crumbled feta cheese
Instructions
- Preheat oven to 425 F and line a baking sheet with parchment paper.
- Chop bell peppers, zucchini, and red onion into bite-size pieces and halve the cherry tomatoes.
- In a large bowl toss the chopped vegetables with olive oil, salt, and pepper then spread them evenly on the baking sheet and roast for 20 minutes or until tender.
- Meanwhile rinse quinoa under cold water then combine with vegetable broth in a saucepan; bring to a boil, reduce heat to low, cover and simmer for 15 minutes or until liquid is absorbed; fluff with a fork.
- Mince garlic and stir it into the warm quinoa along with the fresh lemon juice.
- Transfer quinoa to a large bowl, add the roasted vegetables, cherry tomatoes, and chopped parsley then gently toss to combine.
- Sprinkle crumbled feta cheese over the salad before serving.
Notes
- You can substitute quinoa with couscous or bulgur wheat.
- Add a pinch of red pepper flakes for extra heat.
- Salad can be served warm or chilled.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.