Roasted Vegetable Quinoa Salad
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
1 cup quinoa
2 cups vegetable broth or water
1 small zucchini, diced
1 bell pepper, diced
1 small eggplant, diced
1 cup broccoli florets
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons lemon juice
Fresh parsley, chopped for garnish 
Instructions
Preheat the oven to 400 degrees Fahrenheit.
Rinse the quinoa under cold water and drain it well. In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is cooked and liquid is absorbed. Fluff with a fork and set aside.
While the quinoa is cooking, prepare the vegetables. In a large mixing bowl, combine the diced zucchini, bell pepper, eggplant, and broccoli. Drizzle with olive oil and season with garlic powder, oregano, salt, and pepper. Toss to coat the vegetables evenly.
Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20 to 25 minutes, or until tender and slightly caramelized, stirring halfway through.
In a large serving bowl, combine the cooked quinoa and roasted vegetables. Drizzle with lemon juice and toss gently to combine. Adjust seasoning if necessary.
Garnish with fresh chopped parsley before serving. This salad can be enjoyed warm or chilled and makes for a nutritious, low-carb option perfect for a diabetic-friendly lunch.
