Harissa-Roasted Vegetable Quinoa Salad

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 small sweet potato, cubed
• 1 cup cauliflower florets
• 1 red onion, sliced into wedges
• 2 carrots, cut into sticks
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tbsp harissa paste
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and black pepper to taste
• 1 cup cherry tomatoes, halved
• 1/2 cup corn kernels
• 1/4 cup pomegranate seeds
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 1 lemon, juiced
• 1/4 cup crumbled feta cheese (optional, for non-vegan version)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss sweet potato, cauliflower, red onion, and carrots with olive oil, harissa paste, smoked paprika, cumin, salt, and pepper until evenly coated.
3. Spread vegetables in a single layer on the prepared baking sheet and roast for 30-35 minutes, or until tender and slightly charred.
4. While vegetables roast, cook quinoa: bring water to a boil in a saucepan, add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool slightly.
5. In a large mixing bowl, combine cooled quinoa, roasted vegetables, chickpeas, cherry tomatoes, corn, pomegranate seeds, cilantro, and parsley.
6. In a small bowl, whisk together lemon juice, 2 tbsp olive oil, salt, and pepper to create a dressing.
7. Pour dressing over the salad and toss gently to combine all ingredients.
8. Serve immediately or chill for 30 minutes to allow flavors to meld. Garnish with extra herbs and a lemon wedge if desired.