Quinoa and Roasted Vegetable Salad with Lemon-Basil Dressing

Ingredients

• 1 cup quinoa
• 2, chopped bell peppers
• 1, diced zucchini
• 1, sliced carrot
• 1 cup, halved cherry tomatoes
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/4 cup, chopped fresh basil
• 2 cloves, minced garlic
• to taste salt
• to taste black pepper
• 1 teaspoon cumin
• 1/2 teaspoon paprika

Steps

1. 1. Preheat the oven to 200°C (400°F).
2. 2. Rinse the quinoa under cold water and cook it according to package instructions, usually by simmering in double the amount of water for about 15 minutes until fluffy.
3. 3. While the quinoa is cooking, chop the bell peppers, zucchini, and carrot. Toss them in a large mixing bowl with cherry tomatoes, olive oil, cumin, paprika, salt, and black pepper until well coated.
4. 4. Spread the vegetables on a baking tray lined with parchment paper and roast in the preheated oven for about 20 minutes, or until tender and slightly caramelised.
5. 5. In a small bowl, combine the lemon juice, minced garlic, and chopped basil to create the dressing. Whisk until well mixed.
6. 6. Once the quinoa and vegetables are cooked, combine them in a large bowl. Drizzle with the lemon-basil dressing and toss gently to combine.
7. 7. Serve while warm or allow to cool to room temperature.

Notes

• The dressing can be adjusted to taste; add more lemon for zest or more basil for a herbaceous kick.

Substitutions

• Use any seasonal vegetables available for roasting, such as asparagus or broccoli.