📖 Instructions

1. Preheat your oven to 400°F (200°C). Ensure the oven rack is positioned in the middle for even roasting.
2. Wash and chop the vegetables: Dice 1 red bell pepper, 1 yellow bell pepper, 1 medium red onion, 2 carrots, and 1 zucchini into 1-inch pieces. For the brussel sprouts, halve or quarter them depending on size. Nobody wants big chunks of raw red onion, so try dicing it small!
3. Prepare the roasting pan: Line a large baking sheet with parchment paper for easy cleanup.
4. Toss vegetables with oil and seasonings: In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 1/2 teaspoon of garlic powder, 1/4 teaspoon of red pepper flakes (optional, for a little heat), salt, and pepper to taste. Make sure everything's evenly coated for maximum flavor.
5. Spread vegetables on the baking sheet: Arrange the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to ensure they roast properly instead of steaming.
6. Roast the vegetables: Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Flip the vegetables halfway through to promote even cooking. It's a great idea to check for doneness around the 15 minute mark. You're looking for slight browning and the veggies to be just tender, but not mushy.
7. Cook the quinoa: While the vegetables are roasting, cook 1 cup of quinoa according to package directions. Typically, this involves rinsing the quinoa, then combining it with 2 cups of water or vegetable broth in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Fluff with a fork when done. Some brands of quinoa need to be rinsed extra thoroughly to remove 'saponins', which can cause a slightly bitter taste.
8. Prepare the balsamic glaze: In a small saucepan, combine 1/2 cup of balsamic vinegar and 1 tablespoon of honey or maple syrup over medium heat. Bring to a simmer and cook for 5-7 minutes, or until the glaze has thickened and coats the back of a spoon. Be careful not to burn it! It should be syrupy, not rock hard.
9. Combine roasted vegetables and quinoa: In a large bowl, gently toss the roasted vegetables with the cooked quinoa.
10. Drizzle with balsamic glaze: Drizzle the balsamic glaze over the salad. Use as much or as little as you like, depending on your preference.
11. Add fresh herbs (optional): Sprinkle with fresh parsley or basil for added flavor and freshness.
12. Serve: Serve the salad warm or cold. It's great on its own or as a side dish. If serving later, consider dressing just before serving to avoid a soggy salad.