📖 Instructions

1. Preheat your oven to 400°F (200°C). This ensures the vegetables roast evenly and develop that lovely caramelized flavor.
2. Prepare the vegetables: Wash and chop your chosen vegetables into bite-sized pieces. Aim for uniformity to ensure even cooking. I used 1 red bell pepper, 1 yellow bell pepper, 1 zucchini, 1 red onion, and 2 carrots. But feel free to get creative!
3. Toss the vegetables: In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 1/2 teaspoon of garlic powder, salt, and pepper. Make sure everything is well coated.
4. Roast the vegetables: Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until they are tender and slightly browned. Halfway through, give them a toss for even cooking. Watch them carefully towards the end to prevent burning. Burnt veggies are not what we're going for here!
5. Cook the quinoa: While the vegetables are roasting, cook the quinoa. Rinse 1 cup of quinoa under cold water. This helps remove any bitterness.
6. Combine quinoa and water: In a medium saucepan, combine the rinsed quinoa with 2 cups of water (or vegetable broth for added flavor). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy.
7. Fluff the quinoa: Once cooked, remove the saucepan from the heat and fluff the quinoa with a fork. Let it cool slightly.
8. Prepare the lemon vinaigrette: In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, 1 tablespoon of Dijon mustard, 1 clove of minced garlic, salt, and pepper. I like to add a pinch of sugar to balance the acidity, but that’s entirely optional.
9. Combine all ingredients: In a large bowl, combine the roasted vegetables, cooked quinoa, and lemon vinaigrette. Toss gently to coat everything evenly.
10. Serve: Serve the quinoa salad warm, at room temperature, or chilled. Garnish with fresh parsley or chopped chives for a pop of color and flavor. It tastes better the next day though in my honest opinion!