Quinoa and Roasted Vegetable Salad

    I love how feta cheese has had so much attention recently! I had some extra crumbled feta in my fridge and I was looking for a way to use it that was similar to the feta pasta trend, but a little different. That is when I found the idea to make a quinoa and roasted vegetable salad!

Quinoa and Roasted Vegetable Salad

Serves: 4

Ingredients:

• 4-8 ounces of feta

• 1 pint of cherry tomatoes

• ½ red onion, sliced

• Salt and pepper

• 6 tablespoons of extra virgin olive oil

• ½ cup quinoa

• 1 cup vegetable broth (or more if your quinoa requires)

• 1 lemon, zested and juiced

• ¼ cup fresh herbs (I used a mix of parsley and basil)

• 2 cloves garlic, minced

• 3 small zucchini, sliced

Directions:

1. Preheat the oven to 425 degrees fahrenheit. Place feta, tomatoes, and red onion in an 8x8’’ baking dish. Drizzle with 2 tablespoons of oil and mix together. Season with salt and pepper. Bake for about 25 minutes (we want to see the tomatoes burst and the feta is golden at the edges.

2. While the feta is baking, cook the quinoa according to package directions using vegetable broth in place of water. In a small bowl, combine two tablespoons of oil, lemon zest, lemon juice, fresh herbs, and garlic. Once the quinoa is cooked, stir in the oil and lemon mixture.

3. In another skillet, heat two tablespoons of oil over medium heat and cook zucchini until tender and browning in spots.

4. In a large bowl, toss together* the quinoa, feta mixture, and zucchini. Season with salt and pepper to taste. Enjoy!

*If you use a brick of feta rather than crumbles, you can put the cooked feta in the center of a platter and surround it with the vegetables. Serve the quinoa on the side. It is just for looks!

Original recipe link here!