Quinoa and Roasted Vegetable Salad (Vegan) 4 cups cooked quinoa 2 cups chopped red bell pepper 2 cups chopped zucchini 2 cups chopped red onion 2 cups halved cherry tomatoes 1/4 cup olive oil Salt and pepper, to taste 1/2 cup chopped fresh parsley 1/4 cup lemon juice 1/4 cup olive oil Salt and pepper, to taste Preheat oven to 400°F. In a large bowl, toss bell pepper, zucchini, red onion, and cherry tomatoes with 1/4 cup olive oil. Season with salt and pepper. Spread vegetables on a baking sheet and roast for 20-25 minutes, until tender. In a large bowl, combine cooked quinoa, roasted vegetables, and chopped parsley. In a small bowl, whisk together lemon juice and 1/4 cup olive oil. Season with salt and pepper. Pour dressing over salad and toss to combine.

Quinoa and Roasted Vegetable Salad (Vegan)

4 cups cooked quinoa
2 cups chopped red bell pepper
2 cups chopped zucchini
2 cups chopped red onion
2 cups halved cherry tomatoes
1/4 cup olive oil
Salt and pepper, to taste
1/2 cup chopped fresh parsley
1/4 cup lemon juice
1/4 cup olive oil
Salt and pepper, to taste

Preheat oven to 400°F. In a large bowl, toss bell pepper, zucchini, red onion, and cherry tomatoes with 1/4 cup olive oil. Season with salt and pepper. Spread vegetables on a baking sheet and roast for 20-25 minutes, until tender. In a large bowl, combine cooked quinoa, roasted vegetables, and chopped parsley. In a small bowl, whisk together lemon juice and 1/4 cup olive oil. Season with salt and pepper. Pour dressing over salad and toss to combine.

Serves 10

Guests who like meat or seafood with their meals may feel free to combine.