Ingredients
Scale
- 1 cup quinoa
- 2 bell peppers (mixed colors), diced
- 1 medium zucchini, sliced into rounds
- 1 cup cherry tomatoes, halved
- 1 small red onion, diced
- 2 tablespoons extra virgin olive oil
- 1/4 cup fresh parsley or basil, chopped
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C) and line baking sheets with parchment paper.
- Rinse quinoa under cold water in a fine mesh strainer. Cook according to package instructions until fluffy, about 15 minutes.
- Dice bell peppers, zucchini, cherry tomatoes, and red onion into bite-sized pieces.
- Toss the chopped vegetables with olive oil, salt, and pepper in a large bowl. Spread them on baking sheets in a single layer and roast for about 25–30 minutes until tender and slightly charred.
- Let the roasted veggies cool slightly before mixing them in a large bowl with cooked quinoa and fresh herbs. Drizzle with lemon juice before serving.
Notes
- Feel free to swap in seasonal vegetables like carrots or asparagus for variety.
- Add chickpeas for an extra protein boost or sprinkle feta cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 4g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg