Roasted Vegetable Quinoa Salad

1 cup rinsed and drained quinoa

2 cups water 

3 fresh garlic cloves minced

1 1/2 tbsp olive oil

1 purple onion cut in pieces

3 cups of fresh chopped vegetables of choice (I like to use sweet peppers, asparagus, zucchini, yellow squash, mushrooms)

1 cup halved cherry tomatoes

2 tbsp fresh basil (optional)

1/4 cup feta cheese or goat cheese (optional)

Himalayan salt to taste

1. In a small pan bring water and quinoa to a boil and set aside with lid on top for about 15-20 minutes. Fluff with a fork and allow to cool slightly. 

2. Mix vegetables with onion and garlic. Toss is olive oil and salt and bake at 425 for appox 30-40 minutes. Add cherry tomatoes and cook additional 10 minutes. 

3. Mix together vegetables and liquid from the pan that they roasted in with quinoa. 

4. I prefer mine to cool and serve cold. Top with feta and fresh basil before serving! Add grilled chicken to make it extra filling!

Enjoy!