Quinoa Salad with Roasted Vegetables

• 1 cup quinoa, rinsed
• 1 large zucchini, diced
• 1 red bell pepper, roughly chopped
• 1 red onion, chopped
• 3 tablespoons olive oil, divided
• 1 teaspoon salt
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh thyme leaves

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Toss the chopped zucchini, red bell pepper, and red onion with 1 tablespoon of olive oil and a pinch of salt on a baking sheet.

3. 3

   Roast the vegetables for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

4. 4

   While vegetables roast, combine quinoa with 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes.

5. 5

   Remove quinoa from heat and let it sit covered for 5 minutes. Fluff with a fork.

6. 6

   In a large bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice, and fresh thyme.

7. 7

   Add the cooked quinoa and roasted vegetables to the dressing. Toss well to combine.