Quinoa Salad With Roasted Vegetables And Feta Cheese

For the Roasted Vegetables:

1. Preheat the oven to 400°F (200°C).

2. In a bowl, toss the chopped mixed vegetables with olive oil, dried herbs, salt, and pepper.

3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.

4. Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized. Stir halfway through the roasting time.

5. Once roasted, remove the vegetables from the oven and set them aside to cool.

For the Quinoa Salad:

1. In a medium-sized pot, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to a simmer.

2. Cover the pot and let the quinoa cook for about 15-20 minutes, or until the liquid is absorbed and the quinoa is tender.

3. Fluff the cooked quinoa with a fork and let it cool slightly.

4. In a large bowl, combine the cooked quinoa, mixed roasted vegetables, crumbled feta cheese, chopped fresh parsley or cilantro, and chopped fresh mint (if using).

For the Dressing:

1. In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to create the dressing.

2. Drizzle the dressing over the quinoa salad.

3. Gently toss the salad to ensure all the ingredients are coated with the dressing.

To Serve:

1. Divide the quinoa salad among serving plates.

2. Garnish with additional fresh herbs if desired.

3. Serve the Quinoa Salad with Roasted Vegetables and Feta Cheese immediately as a flavorful and nutritious meal.