Roasted Vegetable and Quinoa Salad with Balsamic Glaze

Ingredients

• 1 cup quinoa
• 1 medium zucchini
• 2 medium bell peppers
• 2 medium carrots
• 1 medium red onion
• 1 cup balsamic vinegar
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup fresh basil
• 2 cloves garlic
• 1 cup cherry tomatoes
• 2 cups spinach

Instructions

1. 1

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

2. 2

   Rinse 1 cup of quinoa under cold water and cook it according to package instructions. Typically, combine quinoa with 2 cups of water in a saucepan, bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until water is absorbed. Fluff with a fork and set aside.

3. 3

   While the quinoa is cooking, chop 1 medium zucchini, 2 medium bell peppers (any color), 2 medium carrots, and 1 medium red onion into bite-sized pieces.

4. 4

   In a large mixing bowl, combine the chopped vegetables with 2 cloves of minced garlic, 3 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper. Toss until the vegetables are evenly coated.

5. 5

   Spread the vegetable mixture on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

6. 6

   While the vegetables are roasting, prepare the balsamic glaze. In a small saucepan, bring 1 cup of balsamic vinegar to a boil over medium heat. Reduce the heat to low and let it simmer for about 10-15 minutes, or until it thickens and reduces by half. Remove from heat and let it cool.

7. 7

   Once the quinoa and roasted vegetables are done, combine them in a large bowl. Add 1 cup of halved cherry tomatoes and 2 cups of fresh spinach. Toss gently to combine.

8. 8

   Serve the salad warm or at room temperature, drizzling the balsamic glaze over the top and garnishing with 1 cup of fresh basil leaves.