Organic Quinoa Salad with Roasted Vegetables

Ingredients:

• 1 cup organic quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cup organic bell peppers, diced (assorted colors)
• 1 cup organic zucchini, sliced
• 1 cup organic red onion, thinly sliced
• 2 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon organic dried oregano
• Salt and pepper to taste
• 1/4 cup organic feta cheese, crumbled (optional)
• Fresh organic parsley, chopped (for garnish)

Instructions:

1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Rinse quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring it to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and water is absorbed. Fluff the quinoa with a fork and let it cool.
3. Prepare the vegetables: In a large mixing bowl, combine cherry tomatoes, bell peppers, zucchini, red onion, and minced garlic. Drizzle with olive oil, sprinkle with oregano, salt, and pepper. Toss until the vegetables are evenly coated.
4. Roast the vegetables: Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized.
5. Assemble the salad: In a large serving bowl, combine the cooked quinoa and roasted vegetables. Toss gently to mix. Adjust the seasoning if needed.
6. Optional: Sprinkle crumbled feta cheese over the salad for an extra burst of flavor.
7. Garnish and serve: Before serving, garnish the salad with fresh chopped parsley. Serve it warm or at room temperature.

This organic quinoa salad with roasted vegetables is not only nutritious but also bursting with flavors. Feel free to customize it with your favorite organic vegetables and herbs!