Roasted Red Pepper Quinoa Salad for 6

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced red peppers and drained chickpeas on a baking sheet with 2 tbsp olive oil, salt, and pepper.
2. Spread vegetables in a single layer and roast for 15–20 minutes until peppers are softened and chickpeas are golden brown and slightly crisp.
3. While vegetables roast, combine rinsed quinoa and 2 cups (480ml) of water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Remove quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork to ensure the grains are light and airy.
5. In a small bowl or jar, whisk together 1/3 cup olive oil, lemon juice, vinegar, minced garlic, Dijon, oregano, and salt until velvety and emulsified.
6. In a large bowl, combine the fluffed quinoa, roasted peppers, and crispy chickpeas.
7. Fold in the diced red onion, chopped parsley, and crumbled feta cheese.