Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper
- 1 yellow bell pepper
- 1 small zucchini
- 1 small red onion
- 2 tbsp olive oil
- Salt and pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Rinse the quinoa in a fine-mesh sieve and drain well. In a medium pot, combine the quinoa and water and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
3. While the quinoa is cooking, chop the red and yellow bell peppers, zucchini, and red onion into bite-sized pieces. Place them on a baking sheet and drizzle with 2 tbsp of olive oil. Season with salt and pepper, dried oregano, thyme, basil, garlic powder, and onion powder. Toss to coat the vegetables evenly.
4. Roast the vegetables in the oven for 20-25 minutes, until they are tender and slightly charred.
5. In a large mixing bowl, combine the cooked quinoa and roasted vegetables. Drizzle with a little more olive oil and season with additional salt and pepper to taste.
6. Serve the quinoa salad warm or chilled as a healthy and filling meal. You can also add a protein of your choice, such as grilled chicken, tofu, or chickpeas, for a more complete meal. Enjoy!
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