Ruscona - Shine

Rinse the quinoa under cold water until the water runs clear. Add quinoa and water to a saucepan, bring to a boil, then cover and simmer for 15 minutes or until water is absorbed.

While the quinoa cooks, preheat the oven to 400°F (200°C). Toss the red and yellow bell peppers, zucchini, carrot, and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

Let the quinoa cool slightly, then fluff with a fork. Transfer to a large salad bowl.

Add the roasted vegetables to the quinoa. Toss with fresh parsley, lemon juice, and balsamic vinegar. Adjust seasoning with salt and pepper.

Top the salad with crumbled feta cheese and toasted pine nuts before serving.