Ingrédients

• 1 1/2 cups quinoa, rinsed
• 3 cups water
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 medium carrot, sliced
• 1 small red onion, chopped
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 lemon, juiced
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. 1.Preheat oven to 400°F (200°C).
2. 2.Spread zucchini, bell pepper, carrot, and red onion on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast for 20 minutes until tender.
3. 3.While vegetables roast, rinse quinoa and cook in a medium pot with 3 cups water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with fork.
4. 4.In a small bowl, whisk remaining 1 tablespoon olive oil, lemon juice, garlic, salt, and pepper to make dressing.
5. 5.Divide quinoa into bowls, top with roasted vegetables, drizzle with lemon-garlic dressing, and sprinkle with fresh parsley.

Informations nutritionnelles

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