🥕 Ingrédients

• Feta cheese: this salad would also work great with parmesan cheese. Leave out the cheese for a dairy-free version.
• Parsley: this recipe is best with fresh parsley, not dried. You can also use other herbs like fresh basil, oregano or dill.

👨‍🍳 Instructions

1. Cook the quinoa according to package directions. For extra flavour, use vegetable or chicken broth instead of water. Fluff with a fork and set aside.
2. Preheat the oven to 425°F (220°C) and optionally line a baking sheet with parchment paper for easier cleanup.
3. Place the cherry tomatoes, zucchini, peppers, and red onion on a baking sheet. Drizzle with olive oil, sprinkle with Italian seasoning, and season with salt and pepper. Toss to coat evenly.
4. Roast the vegetables for 25–30 minutes, or until tender and lightly browned.
5. In a large bowl, combine the cooked quinoa, roasted vegetables, parsley, and feta.
6. Squeeze the lemon juice over top and toss gently to combine. Taste and adjust with more salt and pepper, if needed.
7. Serve warm or chilled.