Ingredients
Scale
- 1 cup tri-color quinoa
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, diced
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the diced zucchini, red bell pepper, cherry tomatoes, and red onion. Drizzle with olive oil and season with salt, pepper, and oregano. Toss until well coated.
- Spread the vegetables on a baking sheet lined with parchment paper and roast for 20-25 minutes until tender and slightly caramelized.
- While the vegetables roast, rinse the quinoa under cold water and cook according to package instructions (approximately 15 minutes) until fluffy.
- Once the roasted vegetables have cooled slightly, combine them with the cooked quinoa in a large bowl. Drizzle fresh lemon juice over the top and mix gently.
- Taste and adjust seasoning before serving.
Notes
- Feel free to substitute seasonal vegetables based on availability or preference.
- Add chickpeas or toasted nuts for extra protein and crunch.
- Store leftovers in an airtight container in the fridge for up to four days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg