Quinoa and Roasted Vegetable Salad with Feta
Quinoa and Roasted Vegetable Salad with Feta
Lunchtime is an opportunity to refuel and provide your body with the energy it needs to thrive. This quinoa and roasted vegetable salad is a delightful medley of colors, textures, and flavors. Packed with protein-rich quinoa, vibrant vegetables, and calcium-filled feta, it's a dish that not only fills you up but also provides essential nutrients that are particularly beneficial during menopause.
Ingredients:
1 cup quinoa
2 cups water
1 cup chopped bell peppers (red, yellow, and green)
1 cup chopped zucchini
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil
3 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste
Directions:
Preheat the oven to 400°F (205°C).
In a saucepan, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked. Fluff with a fork.
On a baking sheet, toss bell peppers and zucchini with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for 20 minutes, adding the cherry tomatoes in the last 10 minutes.
In a large bowl, combine cooked quinoa, roasted vegetables, feta cheese, and basil.
In a small bowl, whisk together the remaining olive oil and balsamic vinegar. Pour over the salad and toss to combine.
Season with additional salt and pepper if needed. Serve chilled or at room temperature. Enjoy!