Quinoa and Roasted Vegetable Salad

👨‍🍳 Method

For the Salad Dressing

1. 1
   In a small bowl, whisk the oil, lemon juice, mustard and salt until smooth.

   Bowl

   💡Mustard binds the oil with the rest of the dressing, so it doesn't separate quickly. Whisk just before pouring.

For the Roasted Vegetables

1. 2
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 3
   In a bowl, toss the vegetables, zucchini and pepper with the olive oil.

   Bowl
3. 4
   Spread on a baking sheet in a single layer, without crowding.

   Baking pan
4. 5
   Roast the vegetables, zucchini and pepper in a hot oven (200°C / 390°F) 20–25 minutes, until the vegetables are tender and the edges are browned.

   ⚙ Oven roastingOvenBaking pan

   💡Give it room in the pan: crowded vegetables steam instead of browning.

To assemble

1. 6
   Rinse the quinoa well in a fine sieve.

   Colander
2. 7
   Put the quinoa and the water in a pot and bring to a boil. Turn down the heat, cover and simmer 15 minutes, until the water is absorbed.

   ⚙ SimmeringStovePotLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 8
   Remove from the heat and leave the pot covered 10 minutes.
4. 9
   Fluff the grains with a fork and let cool completely.
5. 10
   In a large bowl, mix the quinoa with the arugula, olives, cheese and roasted vegetables.

   Bowl
6. 11
   Pour the dressing over the salad and toss well.