Vegan Quinoa salad with oven-grilled vegetables

Ingredients

• 250 g Quinoa, cooked before using
• 200 g Zucchini
• 2 pcs Yellow bell pepper, desseded and cut into wedges
• 1 pcs Red onion, cut in 1cm thick rounds
• 3 clove Garlic, unpeeled
• 45 ml Olive oil
• 1 tbsp Lemon juice, fresh
• 1 1/2 tsp Lemon zest, approximately from one fruit
• 1 pinch Fresh ground salt
• 1 pinch Black pepper, ground

Method

1. Preheat oven to 180°C.
2. Toss the onion and peppers with half of the oil and seasoning on a roasting tray; roast for 15 minutes.
3. Combine halved zucchinis and garlic with the rest of the vegetables then roast for another 15 minutes.
4. Squeeze the roasted garlic cloves out of their skins and mash with some seasoning in small bowl.
5. Stir in the remaining oil, lemon juice, and finely grated zest.
6. Drizzle over the quinoa then toss together with the roasted vegetables.
7. Add some fresh chopped parsley.
8. Serve immediately.