Quinoa Salad with Roasted Vegetables, Feta, and Lemon Vinaigrette

Preheat oven to 400°F (200°C).

Rinse quinoa thoroughly in a fine-mesh sieve.

In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, or until all water is absorbed. Fluff with a fork and set aside to cool.

While the quinoa is cooking, toss zucchini, eggplant, bell peppers, and red onion with 2 tablespoons olive oil, oregano, salt, and pepper on a large baking sheet.

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

While vegetables are roasting, prepare the lemon vinaigrette: In a small bowl, whisk together lemon juice, 3 tablespoons olive oil, Dijon mustard, minced garlic, salt, and pepper.

In a large bowl, combine cooked quinoa, roasted vegetables, feta cheese, and parsley.

Pour lemon vinaigrette over the salad and toss gently to combine.

Serve immediately or chill for later.