Quinoa Salad with Roasted Vegetables

• Rinse quinoa thoroughly under cold water until the water runs clear. This crucial step removes quinoa's natural saponin, which can cause a bitter taste
• In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth.
• Bring the mixture to a boil over medium-high heat.
• Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and cook for 15 minutes, or until all the liquid is absorbed.
• Remove from heat and let it sit, still covered, for an additional 5 minutes. Finally, fluff with a fork and set aside to cool.

Cooking quinoa properly ensures a light, fluffy texture that perfectly complements the roasted vegetables and zesty dressing. 

• Preheat your oven to 200°C (400°F).
• Toss the broccoli, bell pepper, zucchini, and red onion on a large baking sheet.
• Drizzle with the 2 tablespoons of olive oil (from the divided amount) and season generously with salt and pepper.
• Roast for 30–35 minutes, flipping the veggies halfway through, until they are beautifully tender and caramelized with browned edges.

 The roasting process is vital—it makes the vegetables soft, sweet, and adds a smoky depth of flavor that a regular steamed salad just can't match.

• In a small bowl or jar, combine all the dressing ingredients: 2 Tbsp fresh lemon juice, 1 clove minced garlic, 1 tsp dried oregano, 1/2 tsp Dijon mustard, and the final 1 Tbsp of olive oil.
• Season with a pinch of salt and pepper.
• Whisk vigorously until the dressing is well combined and slightly emulsified.

This bright, fresh dressing is what ties the warm roasted flavors and the neutral quinoa together.

• In a large mixing bowl, combine the fluffed, cooled quinoa (from Step 1) and the warm roasted vegetables (from Step 2).
• Pour the Lemon-Herb Dressing (from Step 3) over the entire mixture.
• Add the chopped fresh parsley and mint. Gently toss everything together until every ingredient is coated in the dressing.
• Serve immediately or chill for meal prep. Garnish with a sprinkle of toasted nuts for crunch!.

This power bowl tastes even better on day two once the flavors have fully marinated!

You just mastered the Ultimate High-Protein Quinoa & Roasted Veggie Power Bowl! This recipe is proof that delicious food can be a powerful tool for your health. With its balanced mix of protein, fiber, and healthy fats, you're investing in sustained energy, not just a quick meal. We love seeing your creations, so please share your photo and tag us when you make this—whether it’s dinner tonight or your healthy lunch for the week!