Ingredients
Scale
- 1 cup tri-color quinoa
- 1 medium zucchini
- 2 bell peppers (red, yellow, or orange)
- 1 medium red onion
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley or basil for garnish
- Optional: crumbled feta cheese
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the quinoa under cold water, then combine it with 2 cups of water in a pot and bring to a boil.
- Chop zucchini, bell peppers, and red onion into bite-sized pieces.
- Toss the vegetables with olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes until golden brown and tender.
- Once the quinoa is fluffy, combine it with the roasted veggies in a large bowl.
- Squeeze fresh lemon juice over the mixture and stir gently. Top with fresh herbs and feta cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 5mg