Ingredients:

  • 1 large Red Bell Pepper, large dice
  • 1 medium Zucchini, cut into 1/2 inch thick half-moons
  • 1 small Red Onion, wedged into 1-inch pieces
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 1 cup White or Tri-color Quinoa, thoroughly rinsed
  • 1 3/4 cups Vegetable Broth, low sodium and gluten-free
  • 1 clove Garlic, smashed
  • 1/4 cup Extra Virgin Olive Oil
  • 3 tbsp Fresh Lemon Juice
  • 1 tsp Dried Oregano
  • 1 tsp Dijon Mustard, gluten-free certified
  • 1/2 tsp Honey or Maple Syrup
  • 1/2 cup Feta Cheese, crumbled
  • 1/4 cup Kalamata Olives, pitted and halved
  • 2 tbsp Fresh Parsley, finely chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the diced peppers, zucchini, and red onions on a large rimmed baking sheet with 2 tbsp olive oil, salt, and pepper. Spread in a single layer and roast for 20–25 minutes until the edges are charred and vegetables are tender.
  2. While vegetables roast, combine rinsed quinoa, vegetable broth, and smashed garlic in a medium saucepan. Bring to a boil, then reduce to a low simmer. Cover and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes to steam. Fluff with a fork.
  3. In a small jar or bowl, whisk together the lemon juice, mustard, honey, and oregano. Gradually drizzle in 1/4 cup olive oil while whisking constantly until the dressing is thick and emulsified.
  4. In a large mixing bowl, combine the fluffed quinoa and the roasted vegetables. Fold in the crumbled feta cheese, kalamata olives, and fresh parsley. Pour the dressing over the salad and toss gently to ensure every grain is coated.