Roasted Vegetable Quinoa Salad

Preheat your oven to 400°F (200°C). Chop 1 red bell pepper, 1 yellow bell pepper, 1 zucchini, and 1 red onion into 1-inch pieces.

In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the vegetables in a single layer on a baking sheet.

Roast the vegetables for 20-25 minutes, or until they are tender and slightly caramelized. Remove from the oven and let them cool.

While the vegetables are roasting, cook 1 cup of quinoa according to package instructions. Once cooked, fluff with a fork and let it cool.

In a small bowl, whisk together the dressing ingredients: 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of chopped fresh parsley, 1 tablespoon of chopped fresh mint, 1 clove of minced garlic, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.

In a large bowl, combine the cooked quinoa, roasted vegetables, 1/2 cup of crumbled feta cheese, and 1/4 cup of toasted pine nuts (optional). Pour the dressing over the salad and toss gently to combine.

Divide the quinoa salad into individual meal prep containers. This salad can be stored in the refrigerator for up to 4 days.