Quinoa and Roasted Vegetable Salad
Ingredients
- 1 cup quinoa (cooked)
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1 zucchini (diced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup fresh parsley (chopped)
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- sea salt (to taste)
- pepper (to taste)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large baking dish, toss the diced bell peppers, zucchini, and cherry tomatoes with olive oil, salt, and pepper.
- Roast in the oven for 20-25 minutes until the vegetables are tender and slightly charred.
- In a large bowl, combine the cooked quinoa, roasted vegetables, parsley, lemon juice, and olive oil.
- Season with salt and pepper to taste and toss well to combine.
- Serve at room temperature or chilled for a refreshing salad.