This hearty roasted vegetable salad features fluffy quinoa, tangy feta, and a vibrant chimichurri dressing. Perfect served warm or cold, it’s a fresh, flavorful dish with a delicious herb-infused kick.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
- 2 medium-large bell peppers (cored + chopped)
- 1 large zucchini (or 2 small; chopped)
- 12 ounces of cherry tomatoes
- 1 Tbsp olive oil (to roast veggies)
- salt and pepper, to taste
- 1 cup quinoa
- 1/4 cup crumbled feta
Chimichurri Dressing:
- 1/2 cup finely chopped parsley
- 2 cloves garlic, minced
- 1/4 cup + 1 Tbsp olive oil (5 Tbsp total)
- 1 Tbsp red wine vinegar (or use white wine vinegar)
- 1/4 tsp oregano, dry
- pinch red pepper flakes
- salt + pepper, to taste
Directions
- Preheat oven to 400°F.
- Place chopped peppers, zucchini, and whole cherry tomatoes on a large sheet pan. Toss them in olive oil, salt, and pepper and spread out in a single layer. Roast in the oven for about 30 minutes, until they’re lightly browned and tender.
- At the same time, cook quinoa according to package directions.
- While everything cooks, prepare the chimichurri dressing by finely chopping parsley and mincing garlic. Combine with the remainder of the dressing ingredients in a small bowl.
- When all your ingredients are ready, Top with chimichurri dressing and crumbled feta cheese.
- Toss to combine, ensuring that the chimichurri coats the rest of the ingredients well. You can serve this salad either warm or cold.
