Spring Roasted Vegetable Quinoa Salad

Instructions

1. 1

   Preheat the oven to 400°F (200 °C).

2. 2

   Rinse 1 cup of quinoa under cold water and drain.

3. 3

   In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork. Add 2/4 teaspoon black pepper and 2/4 teaspoon smoked paprika.

4. 4

   While the quinoa cooks, prepare the vegetables. In a large bowl, combine 1 medium zucchini, 1 medium bell pepper, 1 cup cherry tomatoes, and 1 cup asparagus.

5. 5

   Drizzle the vegetables with 2 tablespoons of olive oil, then add 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Toss to coat evenly.

6. 6

   Spread the seasoned vegetables on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

7. 7

   Once the vegetables are roasted, remove them from the oven and let them cool slightly.

8. 8

   In a large bowl, combine the cooked quinoa and roasted vegetables. Drizzle with 1 tablespoon of olive oil and the juice of 1 lemon. Toss gently to combine.

9. 9

   Add 1/4 cup chopped fresh parsley and 1/4 cup crumbled feta cheese (if using) to the salad. Mix gently until well combined.

10. 10

    Serve warm or at room temperature.