- Preheat your oven to 400 degrees.
- In a large mixing bowl, combine 1 cup of cooked quinoa, 1 cup of diced bell peppers, 1 cup of diced zucchini, 1 cup of cherry tomatoes, and 1 diced red onion.
- Drizzle with olive oil and sprinkle with salt and pepper, then toss to evenly coat the vegetables.
- Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly charred.
- In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, and 1 minced garlic clove to make the dressing.
- Once the vegetables are done roasting, let them cool for 5 minutes before adding them to the quinoa.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for later.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.