Ingredients
Scale
- 1 cup quinoa
- 2 bell peppers (mixed colors)
- 1 medium zucchini
- 1 cup cherry tomatoes
- 1 red onion
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh herbs (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Chop bell peppers, zucchini, cherry tomatoes, and red onion into bite-sized pieces.
- Toss the veggies in a large bowl with olive oil, salt, and pepper.
- Spread the seasoned veggies on a baking sheet and roast for 20-25 minutes until golden brown.
- Rinse quinoa under cold water, then cook in a pot with 2 cups of water over medium heat until absorbed (about 15 minutes).
- Fluff the cooked quinoa and mix it with the roasted veggies; drizzle with lemon juice and combine gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg