Quinoa Salad with Roasted Vegetables

Prepare the ingredients. Prepare all the ingredients and preheat the oven to 180 C - we will be cooking with them shortly

Cook the quinoa. Put the quinoa into cold water, bring to a boil, and cook over medium heat for about 10 minutes

Peel the carrot. Peel the carrot

Cut the carrot. Cut the carrot into wedges

Cut the zucchini. Cut the zucchini into slices about 0.5 cm thick

Cut the bell pepper. Remove the seeds from the bell pepper and cut it into larger pieces

Saute the vegetables. Add olive oil to the pan, add the carrot, zucchini, and bell pepper, season with salt and pepper, and saute over medium heat for about 4 minutes, stirring constantly

Bake the vegetables. Transfer the vegetables to the oven and bake at 180 C for about 12 minutes

Prepare the dressing. Mix Dijon mustard with lemon juice, olive oil, salt, and pepper to make a dressing

Season the quinoa. Season the cooked quinoa with a little dressing and place it in the center of the plate

Add the vegetables. Remove the vegetables from the oven and spread them evenly over the quinoa

Garnish and serve. Add the dressing on top and, if desired, garnish with arugula