Roasted Vegetable Quinoa Salad

Instructions

1. Step 1

   Heat the oven to 220°C.

   Cookware: oven

2. Step 2

   Rinse the quinoa thoroughly in the sieve. Transfer it to the saucepan and add the water and ⅜ tsp (2 gr) salt.

   Ingredients used: 200.0 gr Quinoa, 2.0 gr Salt, 475.0 ml Water

   Cookware: fine mesh sieve, saucepan

3. Step 3

   Bring the quinoa to a boil over high heat. Cover, reduce to low heat, and simmer until the liquid is absorbed and the grains are tender.

   Timer: 15 min (fixed)

   Cookware: saucepan

4. Step 4

   Remove the saucepan from the heat and let the quinoa stand, covered, for 5 minutes. Fluff it with a fork, transfer it to the large mixing bowl, and cool for 10 minutes.

   Timer: 15 min (fixed)

   Cookware: fork, Large Mixing Bowl, saucepan

5. Step 5

   Place the zucchini, bell pepper, red onion, and tomato on the baking sheet. Toss with 2 tbsp (30 ml) olive oil, ½ tsp (3 gr) salt, and ⅜ tsp (1 gr) ground black pepper, then spread into a single layer.

   Ingredients used: 300.0 gr Bell Pepper, 250.0 gr Cherry Tomato, 1.0 gr Ground Black Pepper, 30.0 ml Olive Oil, 150.0 gr Red Onion, 3.0 gr Salt, 250.0 gr Zucchini

   Cookware: baking sheet, Chef Knife, cutting board

6. Step 6

   Roast the vegetables at 220°C, turning them once halfway through, until tender and browned at the edges.

   Timer: 25 min (fixed)

   Cookware: baking sheet, oven

7. Step 7

   Whisk the remaining 2 tbsp (30 ml) olive oil with the lemon juice, garlic, remaining ⅛ tsp (1 gr) salt, and remaining 1 gr ground black pepper.

   Ingredients used: 8.0 gr Garlic, 1.0 gr Ground Black Pepper, 45.0 ml Lemon Juice, 30.0 ml Olive Oil, 1.0 gr Salt

   Cookware: small bowl, whisk

8. Step 8

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

   Ingredients used: 20.0 gr Parsley

   Cookware: Large Mixing Bowl