Guest
Quinoa Salad with Roasted Vegetables: Cook quinoa according to package instructions and let it cool. Chop your favorite vegetables (such as bell peppers, zucchini, cherry tomatoes, and red onion) and toss them with olive oil, salt, and pepper. Roast the vegetables in the oven until tender and slightly caramelized. In a bowl, mix the cooked quinoa with the roasted vegetables. Drizzle with a simple vinaigrette made from olive oil, lemon juice, minced garlic, salt, and pepper. Garnish with fresh herbs like parsley or basil before serving.
