Quinoa & Roasted Vegetable Salad

Roasting the zucchini, bell pepper, and carrot together while the quinoa simmers on the stove means both components are ready around the same time, with the vegetables picking up a nice bit of caramelization along the way.

This salad works well within a vegetarian diet as either a light main or a hearty side, and it holds up nicely as leftovers since quinoa doesn't go soggy the way some grains do. A simple dressing of lemon juice, salt, and pepper is all it needs — the roasted vegetables carry most of the flavor. Optional feta on top adds a salty finish, or leave it off to keep things dairy-free.