Quinoa Salad with Roasted Mediterranean Vegetables

Ingredients

• Quinoa 200g
• Vegetable stock or water (for cooking quinoa) 400ml
• Red bell pepper 1
• Yellow bell pepper 1
• Courgette 1 medium
• Red onion 1 small
• Cherry tomatoes 200g
• Garlic cloves 2
• Olive oil (for roasting) 2 tbsp
• Salt 1/2 tsp
• Black pepper 1/4 tsp
• For the dressing
• Olive oil 4 tbsp
• Lemon juice 2 tbsp
• Fresh parsley, chopped 2 tbsp
• Fresh mint, chopped 1 tbsp
• Salt pinch
• Black pepper pinch
• For serving (optional)
• Tinned chickpeas, drained and rinsed 1 x 400g can

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Rinse the quinoa under cold water. Place it in a saucepan with the vegetable stock or water and a pinch of salt. Bring to the boil, then reduce heat, cover and simmer for 15 minutes, or until all the liquid is absorbed. Let it stand, covered, for 5 minutes, then fluff with a fork.
3. While the quinoa cooks, prepare the vegetables. Deseed and chop the bell peppers and courgette into bite-sized chunks. Peel and cut the red onion into wedges. Mince the garlic cloves.
4. Toss the chopped peppers, courgette, red onion, and whole cherry tomatoes in a large roasting tin with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Add the minced garlic.
5. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelised, turning halfway through.
6. While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together 4 tbsp olive oil, 2 tbsp lemon juice, chopped parsley, chopped mint, and a pinch of salt and pepper.
7. Once the quinoa and roasted vegetables are ready, combine them in a large serving bowl. If using, add the drained and rinsed chickpeas.
8. Pour the dressing over the salad and gently toss to combine. Serve warm or at room temperature.