1 cup instant or quick-cook quinoa (white, red, or tri-color)

2 cups frozen roasted vegetables (bell peppers, zucchini, carrots, or mix)

⅓ cup crumbled feta cheese

¼ cup lemon vinaigrette (store-bought or homemade)

Optional add-ins: fresh parsley, baby spinach, canned chickpeas, pine nuts

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Cook quinoa according to package directions. Fluff with a fork and let cool slightly.
Heat frozen roasted vegetables per package instructions or roast fresh ones until tender.
In a large bowl, combine warm quinoa and roasted vegetables.
Drizzle with lemon vinaigrette and toss until evenly coated.
Stir in crumbled feta and any optional add-ins like parsley, spinach, chickpeas, or pine nuts.
Taste and adjust seasoning with salt, pepper, or extra vinaigrette as needed.
Serve warm or refrigerate for 30 minutes to enjoy as a chilled salad.

Use fresh roasted sweet potatoes or cherry tomatoes for variety.

Add grilled chicken, shrimp, or chickpeas for extra protein.

Swap feta with a dairy-free alternative for a vegan version.

Try balsamic or tahini dressing instead of lemon vinaigrette for a flavor twist.

Do not freeze; store in the refrigerator for up to 4 days.