Ingredients:

  • 1 large Red Bell Pepper, chopped (170g / 6 oz)
  • 1 large Yellow Bell Pepper, chopped (170g / 6 oz)
  • 1 medium Zucchini, chopped (160g / 5.6 oz)
  • 1 medium Red Onion, chopped (140g / 4.9 oz)
  • 2 cloves Garlic, minced (approx. 6g)
  • 2 tablespoons Olive Oil (30ml / 1 fl oz)
  • 1 teaspoon Dried Oregano (2g)
  • ½ teaspoon Salt (3g)
  • ¼ teaspoon Black Pepper (1g)
  • 1 cup Quinoa, rinsed (185g / 6.5 oz)
  • 2 cups Vegetable Broth (475ml / 16 fl oz)
  • ¼ cup Olive Oil (60ml / 2 fl oz)
  • 3 tablespoons Lemon Juice, freshly squeezed (45ml / 1.5 fl oz)
  • 2 tablespoons Fresh Parsley, chopped (approx. 10g)
  • 1 tablespoon Fresh Mint, chopped (approx. 5g)
  • 1 teaspoon Dijon Mustard (5g)
  • ½ teaspoon Honey (4g)
  • ¼ teaspoon Salt (1g)
  • ⅛ teaspoon Black Pepper (0.5g)

Instructions:

  1. Preheat oven to 400°F (200°C). Chop the vegetables and toss with olive oil, oregano, salt, and pepper on a baking sheet.
  2. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, tossing halfway through.
  3. Rinse the quinoa thoroughly. In a pot, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
  4. In a small bowl, whisk together olive oil, lemon juice, parsley, mint, Dijon mustard, honey, salt, and pepper.
  5. In a large bowl, combine the roasted vegetables and cooked quinoa. Pour the vinaigrette over the salad and toss gently to combine.
  6. Divide the salad evenly among the 4 airtight containers. Refrigerate for up to 5 days.