Roasted Vegetable Quinoa Salad for 4

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, toss the sweet potatoes, broccoli, bell pepper, and chickpeas with olive oil, salt, and pepper. Spread the vegetables in a single layer.
3. Roast for 25–30 minutes, tossing halfway through, until the edges are mahogany-colored and the broccoli is slightly charred.
4. Combine rinsed quinoa, broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
5. Remove quinoa from heat and let it sit, covered, for 5 minutes before fluffing with a fork until light and airy.
6. In a jar or bowl, whisk together the balsamic vinegar, olive oil, maple syrup, Dijon mustard, and minced garlic. Adjust salt and pepper to taste.
7. Transfer the warm quinoa to a large mixing bowl and fold in the roasted vegetables and chickpeas.
8. Drizzle the balsamic dressing over the mixture while components are still warm, then gently fold in the feta cheese and fresh parsley.
9. Top with toasted seeds just before serving.