Ingredients
Scale
- 1 cup tri-color quinoa
- 2 cups water
- 1 medium zucchini, diced
- 1 cup bell peppers (mixed colors), diced
- 1 medium red onion, thickly sliced
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh herbs (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse quinoa under cold water, then cook in a pot with 2 cups of water until fluffy, about 15 minutes.
- In a mixing bowl, combine diced zucchini, bell peppers, and red onion with olive oil, salt, and pepper.
- Spread vegetables on a baking sheet in a single layer and roast for 20-25 minutes until tender and charred.
- In a large bowl, mix cooked quinoa with roasted vegetables. Squeeze fresh lemon juice over the top and toss gently.
- Garnish with fresh herbs if desired and serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 350
- Sugar: 4g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg