Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, sliced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Fresh parsley, chopped for garnish
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • Salt and pepper, to taste

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Rinse quinoa under cold water.
  3. In a medium saucepan, combine quinoa and vegetable broth/water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
  4. On a baking sheet, toss zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, salt, and pepper. Spread in a single layer and roast for 25-30 minutes, stirring halfway, until tender and lightly charred.
  5. In a bowl, whisk together lemon juice, red wine vinegar, Dijon mustard, olive oil, salt, and pepper until emulsified.
  6. Once quinoa is cooked, fluff with a fork and let cool slightly. In a large bowl, combine roasted vegetables and quinoa. Drizzle dressing over and toss to combine.
  7. Garnish with chopped parsley before serving.