super healthy roasted vegetables quinoa salad

Preptime: 10min

Cooktime: 30min

Waittime:2 hoursmin

Totaltime:160min

1. Preheat the oven on 200°C (425°F).
2. Rinse the quinoa under water.
3. Peel and chop the onion.
4. Cut the zucchini into cubes.
5. Cut th bell peppers into small cubes by cutting it into strings and these strings into cubes.
6. Put everything on a baking sheet and pour some olive oil (half) over the veggies) and mix it.
7. Put the baking sheet into the oven and bake for 30 minutes.
8. In the meantime add 600ml water and some salt to a pot. Put the pot on medium-high heat on the stove and bring it to boil.
9. When boiling add the quinoa and set the heat on low-medium level. It should cook slowly for 10-15 minutes. Be careful that the heat is not to high and the quinoa doesnt get burned.
10. While the quinoa is cooking, cut the spring onions into rings and the cucumber into cubes.
11. Mince the parsley and mint.
12. When cooked add the quinoa to a big salad bowl and let it cool off.
13. In the meantime cut the lemons in half and squeeze out the juice into a glass.
14. Add salt, ginger powder, tomato paste, and olive oil and mix well, until the ingredients become one.
15. When the vegetables are roasted, take them out of the oven and add them to the quinoa.
16. Let the quinoa and vegetables cool off for 10 minutes.
17. Add the cucumber, spring onion rings, raisins, minced parsley, and mint to the quinoa vegetable mix.
18. Pour the dressing over and mix well. Let the salad cool in the fridge for a few hours, to get the best taste. But please wait until the salad cools off before putting it in the fridge.
19. Ready to serve or store!
20. ENJOY!