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
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Preheat oven to 400°F (200°C).
- Rinse quinoa under cold water and cook it in a saucepan with water or broth until fluffy; set aside.
- Dice the red bell pepper, zucchini, yellow squash, and red onion. Toss with olive oil, salt, black pepper, and paprika.
- Spread vegetables on a baking sheet and roast for about 20-25 minutes until tender.
- In a large mixing bowl, combine cooked quinoa, roasted vegetables, chopped parsley, and lemon juice. Toss gently to mix.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg