Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
Ingredients
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For the roasted vegetables:
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2 zucchini squash, diced
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2 carrots, diced
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1 red bell pepper, diced
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1 yellow bell pepper, diced
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1 teaspoon lemon zest
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1 teaspoon salt
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½ teaspoon garlic powder
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¼ cup olive oil
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For the quinoa:
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½ tablespoon olive oil
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½ cup quinoa
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1 cup water
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¼ teaspoon salt
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⅓ cup sliced almonds
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For the garnish:
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flat-leaf parsley
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lemon zest
Instructions
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- PREPARATION
- Preheat oven to 400°F/200°C.
- In a large bowl, combine the zucchini, red bell pepper, yellow bell pepper, carrots, lemon zest, salt, garlic powder, and olive oil until well-combined.
- Spread the veggie mixture evenly on a large baking sheet.
- Bake for 45-50 minutes.
- Prepare quinoa by heating olive oil in a small pan. Toast quinoa until fragrant, about 2 minutes.
- Add in water and salt. Simmer for 15-20 minutes until the quinoa is fully cooked.
- In a large bowl, combine the roasted veggies, quinoa, and sliced almonds. Serve in individual bowls and top with parsley and lemon zest.
