Ingredients
Scale
- 1 cup tri-color quinoa
- 1 medium zucchini
- 2 bell peppers (red or yellow)
- 2 medium carrots
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- Fresh herbs (parsley or basil)
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water in a fine-mesh strainer. Cook in 2 cups boiling water on medium heat for about 15 minutes until fluffy.
- Preheat your oven to 425°F (220°C). Chop zucchini, bell peppers, and carrots into bite-sized pieces.
- Toss chopped veggies in olive oil, salt, and pepper before spreading them on a baking sheet.
- Roast the vegetables for 20-25 minutes until tender and slightly caramelized.
- In a large bowl, combine the cooked quinoa with the roasted veggies once they cool slightly. Add lemon juice and chopped herbs.
- Gently toss everything together and adjust seasoning as needed. Chill the salad in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 4g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg