SafePlates

Ingredients

• 1 cup (185g) quinoa, rinsed
• 2 cups (480ml) low-sodium vegetable broth or water
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 small red onion, diced
• 1 cup (150g) cherry tomatoes, halved
• 2 cups (60g) fresh spinach leaves
• 1/4 cup (35g) unsalted sunflower seeds
• 2 tablespoons (30ml) extra-virgin olive oil
• 2 tablespoons (30ml) lemon juice
• 1 clove garlic, minced
• 1/4 teaspoon (1g) ground black pepper
• 1/4 teaspoon (1g) dried oregano
• 1/4 teaspoon (1g) dried basil

Instructions

1. Preheat your oven to 400°F (200°C).
2. Spread the diced red bell pepper, zucchini, and red onion on a baking sheet. Drizzle with 1 tablespoon (15ml) olive oil and toss to coat. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and slightly golden.
3. While the vegetables roast, combine the rinsed quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
4. In a small bowl, whisk together the remaining 1 tablespoon (15ml) olive oil, lemon juice, minced garlic, black pepper, oregano, and basil.
5. In a large bowl, combine the cooked quinoa, roasted vegetables, cherry tomatoes, spinach, and sunflower seeds.
6. Pour the dressing over the salad and toss gently to combine.
7. Serve warm or chilled as desired.

Tip

For extra flavor and nutrients, add a handful of chopped fresh herbs like parsley or cilantro before serving.