Quinoa Salad with Roasted Vegetables and Lemon-Herb Dressing (Gluten-Free)

Preheat oven to 400°F (200°C).

Rinse the quinoa in a fine-mesh sieve under cold water.

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is cooked through. Fluff with a fork and set aside to cool slightly.

While the quinoa is cooking, prepare the vegetables. Toss the broccoli, bell pepper, red onion, and zucchini with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.

Roast the vegetables for 25-30 minutes, or until they are tender and slightly browned, flipping halfway through.

While the vegetables are roasting, prepare the lemon-herb dressing. In a small bowl, whisk together the lemon juice, 2 tablespoons olive oil, parsley, basil, honey (if using), garlic, salt, and pepper.

In a large bowl, combine the cooked quinoa, roasted vegetables, and lemon-herb dressing. Toss to coat.

Serve warm or at room temperature.