Quinoa Salad with Roasted Vegetables

Instructions

1. Step 1

   Heat the oven to 220°C and position a rack in the middle.

2. Step 2

   Prepare the zucchini, eggplant, bell pepper, red onion, and cherry tomatoes as noted, then spread them across the rimmed baking sheet.

   Ingredients used: 300.0 gr Bell Pepper, 250.0 gr Cherry Tomato, 300.0 gr Eggplant, 150.0 gr Red Onion, 250.0 gr Zucchini

   Cookware: Chef Knife, cutting board, rimmed baking sheet

3. Step 3

   Drizzle the vegetables with 2 tbsp (30 ml) olive oil and season with ½ tsp (3 gr) salt and 1 gr ground black pepper. Toss and spread into one even layer.

   Ingredients used: 1.0 gr Ground Black Pepper, 30.0 ml Olive Oil, 3.0 gr Salt

   Cookware: rimmed baking sheet

4. Step 4

   Roast until tender and browned at the edges, turning the vegetables halfway through.

   Timer: 25 min (fixed)

   Cookware: rimmed baking sheet

5. Step 5

   Meanwhile, rinse the quinoa thoroughly under cool running water and drain well.

   Ingredients used: 200.0 gr Quinoa

   Cookware: fine mesh strainer

6. Step 6

   Place the rinsed quinoa in the saucepan with the water and ⅜ tsp (2 gr) salt. Bring to a boil over high heat, then cover, reduce to low heat, and simmer until the water is absorbed.

   Timer: 15 min (fixed)

   Ingredients used: 2.0 gr Salt, 400.0 ml Water

   Cookware: saucepan

7. Step 7

   Remove the saucepan from the heat and leave it covered for 5 minutes. Uncover, fluff the quinoa with a fork, and let it cool for about 10 minutes.

   Timer: 15 min (fixed)

   Cookware: fork, saucepan

8. Step 8

   Whisk the lemon juice, garlic, remaining 1 tbsp (15 ml) olive oil, remaining ⅛ tsp (1 gr) salt, and remaining 1 gr ground black pepper in the mixing bowl.

   Ingredients used: 6.0 gr Garlic, 1.0 gr Ground Black Pepper, 45.0 ml Lemon Juice, 15.0 ml Olive Oil, 1.0 gr Salt

   Cookware: mixing bowl, whisk

9. Step 9

   Add the cooled quinoa, roasted vegetables, and parsley to the dressing. Toss gently and serve warm or at room temperature.

   Ingredients used: 20.0 gr Flat-Leaf Parsley

   Cookware: mixing bowl, Serving Spoon