📖 Instructions

1. Preheat your oven to 400°F (200°C). Chop your vegetables into bite-sized pieces. I like using broccoli florets, carrots, zucchini, and red onion, but get creative! Toss the chopped veggies with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet. Spread them out in a single layer to ensure even roasting.
2. Roast the vegetables for about 20-25 minutes, or until they are tender-crisp and slightly caramelized. Keep an eye on them so they don't burn—every oven is a little different! Use a spatula to flip them halfway through to guarantee even cooking.
3. While the veggies are roasting, cook the quinoa. Rinse the quinoa under cold water to remove any excess starch. Bring 2 cups of water or vegetable broth to a boil in a saucepan and add 1 cup of quinoa. Reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed.
4. Fluff the cooked quinoa with a fork to separate the grains. Once the quinoa and veggies have cooled slightly, combine them in a large bowl. Add a generous drizzle of balsamic glaze—I use about 1/4 cup, but you can adjust to your liking.
5. Stir in 1/4 cup of chopped fresh herbs. Parsley, dill, or basil all work well! Toss to coat everything evenly.
6. Taste and adjust seasoning if needed. Add a pinch more salt, pepper, or balsamic glaze as needed. And if you're feeling extra fancy, sprinkle some toasted pine nuts or crumbled feta cheese on top just before serving.
7. Serve immediately or chill for later. This salad is delicious either way! Enjoy the beautiful colors and delicious flavors.