Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red onion, chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- Juice of 1 lemon
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse quinoa under cold water. Cook with water or broth in a medium pot until liquid absorbs (about 15 minutes).
- Toss diced vegetables with olive oil, salt, pepper, and paprika in a mixing bowl; spread on a baking sheet.
- Roast vegetables for about 20-25 minutes until tender.
- Combine cooked quinoa and roasted veggies in a large bowl; add lemon juice and parsley.
- Serve warm or chill for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg