This quinoa salad is incredibly delicious, simple to make, and perfect for meal prep! It's filled with roasted veggies, feta, toasted pine nuts, and basil!
Preheat oven to 400℉. Add squash, zucchini, and peppers to a large baking sheet. Add garlic, balsamic, olive oil, dijon, salt, and pepper to a small bowl and stir to combine. Add to the veggies and toss to coat. Roast for 25 minutes or until tender and golden on the edges. Set aside to cool slightly.
Make the dressing. In a small bowl, combine the garlic, dijon, balsamic, olive oil, salt, and pepper. Whisk to combine. Set aside.
Add quinoa to a large bowl. Once veggies have cooled slightly, add to the quinoa. Add the toasted pine nuts, feta, arugula, and basil and toss to combine. Add the dressing and toss to coat.
Serve with extra chopped basil and feta!