Quinoa Salad with Roasted Vegetables

Ingredients:

• 1 cup of quinoa
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 red onion, quartered
• 2 tablespoons of olive oil
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1 tablespoon of lemon juice
• 1 tablespoon of tahini
• Fresh parsley, chopped, for garnish

Instructions:

• Preheat oven to 400°F (200°C). Toss zucchini, red pepper, and onion with olive oil, cumin, salt, and pepper. Roast for 20-25 minutes.
• Cook quinoa according to package instructions.
• Whisk lemon juice, tahini, olive oil, salt, and pepper in a small bowl.
• Toss cooked quinoa with the roasted vegetables. Slightly toss with the dressing. Garnish with chopped parsley and serve.

This salad is a combination of high-protein quinoa and antioxidant-dense vegetables. It’s light yet filling, so it can be served as a main course or as a side dish.