Ingredients
Scale
- 1 cup quinoa
- 2 bell peppers (mixed colors)
- 1 medium zucchini
- 1 large red onion
- 2 tablespoons extra virgin olive oil
- Fresh lemon juice
- Salt and pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse quinoa under cold water and combine with 2 cups of water in a pot; bring to a simmer.
- Chop bell peppers, zucchini, and red onion into bite-sized pieces.
- Toss chopped vegetables with olive oil, salt, and pepper; spread evenly on a baking sheet.
- Roast veggies for 20-25 minutes until golden brown and tender.
- Fluff the cooked quinoa with a fork, then mix with roasted vegetables.
- Add fresh lemon juice and any herbs; toss gently to combine.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 5g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg