Quinoa Salad with Roasted Vegetables

This colorful quinoa salad with roasted vegetables is a healthy plant-based meal that fits into a whole-foods diet. It's a filling meal that's full of different tastes and textures and full of protein, fiber, vitamins, and minerals.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 medium eggplant, diced
• 2 bell peppers, sliced
• 1 zucchini, diced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups spinach or kale, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup walnuts, chopped
• Juice of 1 lemon

Instructions:

Turn on the oven and heat it up to 400F 200C

Dice the eggplant, bell peppers, zucchini, and red onion

Put them in a baking dish and add the olive oil, oregano, paprika, salt, and pepper

For 25 to 30 minutes, or until soft and slightly caramelized, roast the vegetables in an oven that has already been heated

Bring water or vegetable broth to a boil in a saucepan

Turn down the heat, add the quinoa, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is cooked and the liquid is absorbed

Put cooked quinoa, roasted vegetables, chopped spinach or kale, parsley, and walnuts in a large bowl

Add the lemon juice to the salad and gently toss it all together

If you need to, change the seasonings

Serve warm or cold