Quinoa and Roasted Vegetable Salad

Warm quinoa meets roasted vegetables and a bright lemon dressing. Outstanding for meal prep.

Ingredients

• 1.5 cups dry quinoa, cooked per package
• 2 cups cherry tomatoes
• 1 zucchini, cubed
• 1 yellow squash, cubed
• 1 red onion, quartered
• 1 bell pepper, cubed
• 3 tbsp olive oil
• Dressing: 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon, 1 clove garlic minced, salt and pepper
• 1/4 cup fresh basil, torn
• Optional: 2 oz feta crumbled

Directions

1. Preheat oven to 425°F. Toss vegetables with olive oil, salt, and pepper on a large baking sheet.
2. Roast 20-25 min until tender and charred at edges, tossing once.
3. Cook quinoa according to package directions. Let cool slightly.

Whisk dressing ingredients together.

1. Combine warm quinoa and roasted vegetables in a large bowl. Pour dressing over.
2. Toss in fresh basil. Top with feta if using. Serve warm or at room temperature.

Notes

This improves as it sits and is excellent cold the next day. Make a double batch on Sunday for weekday lunches.