Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 red onion, chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup fresh spinach, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Fresh herbs (parsley, basil, or cilantro) for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a medium pot, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy.
3. Toss bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until vegetables are tender.
4. In a large bowl, combine cooked quinoa, roasted vegetables, and spinach.
5. In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard. Drizzle over the salad and toss to combine.
6. Top with feta cheese, if using, and fresh herbs. Serve warm or chilled.