Ingredients
Scale
- 1 cup quinoa
- 2 cups assorted bell peppers, chopped
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 medium red onion, wedged
- 3 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh herbs (parsley or basil), chopped
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine chopped bell peppers, zucchini slices, halved cherry tomatoes, and red onion wedges. Drizzle with olive oil and season with salt and pepper.
- Spread the vegetable mixture on a baking sheet in a single layer. Roast for 20-25 minutes until tender and slightly caramelized.
- Rinse quinoa under cold water. Combine with 2 cups of water in a pot; bring to a boil then reduce heat to simmer covered for about 15 minutes.
- Once cooked, fluff quinoa with a fork and let cool slightly before mixing it with roasted veggies in a large bowl.
- Squeeze fresh lemon juice over the salad and add chopped herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 6g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg