Quinoa Salad with Roasted Vegetables

Quinoa Salad with Roasted Vegetables: A Wholesome and Flavorful Dish History: Quinoa, an ancient grain native to South America, has been cultivated for thousands of years and was revered by the Incas as the "mother of all grains." In recent years, it has gained widespread popularity worldwide due to its numerous health benefits and versatility in cooking. Combining quinoa with roasted vegetables creates a delicious and nutritious salad that is perfect for lunch or as a side dish. Ingredients: 1 cup quinoa 2 cups water or vegetable broth Assorted vegetables for roasting (e.g., bell peppers, zucchini, cherry tomatoes, red onion, carrots) Olive oil Salt and pepper to taste Optional toppings: feta cheese, fresh herbs (such as parsley or basil), balsamic glaze Instructions: Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is tender and all the liquid is absorbed. Fluff the quinoa with a fork and let it cool slightly.