Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes, etc.), chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup toasted nuts or seeds (almonds, pumpkin seeds, etc.)

Instructions:

1. Prep Quinoa:

   • In a saucepan, bring vegetable broth or water to a boil. Add rinsed quinoa, reduce heat, cover, and simmer for 15-20 minutes or until quinoa is fluffy and cooked. Let it cool.

2. Roast Vegetables:

   • Preheat oven to 400°F (200°C).
   • Toss chopped vegetables with olive oil, minced garlic, smoked paprika, salt, and pepper.
   • Spread vegetables on a baking sheet and roast for 20-25 minutes until they're tender and slightly caramelized.

3. Assemble Salad:

   • In a large mixing bowl, combine cooked quinoa and roasted vegetables.
   • Drizzle with extra olive oil if desired and toss gently to combine.
   • Season with additional salt and pepper if needed.

4. Garnish & Serve:

   • Sprinkle chopped parsley and toasted nuts or seeds over the salad before serving.
   • Serve warm or chilled as a delightful, nutritious meal.