Ingredients
Scale
- 1 cup quinoa
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- ¼ cup fresh parsley or basil, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Chop the bell peppers, zucchini, cherry tomatoes, and red onion into bite-sized pieces. Place them on the prepared baking sheet.
- Drizzle the vegetables with olive oil and season generously with salt and pepper. Toss to coat.
- Roast in the oven for 20-25 minutes until tender and slightly caramelized.
- Meanwhile, rinse quinoa under cold water. In a pot, combine quinoa with 2 cups water and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed.
- In a large bowl, mix the cooked quinoa with the roasted vegetables. Drizzle lemon juice over the top and gently toss to combine.
- Garnish with fresh herbs before serving.
Notes
- Feel free to substitute seasonal veggies like asparagus or add nuts for crunch.
- This salad can be made ahead of time and stored in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg