Ingrédients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 1 small sweet potato, peeled and cubed
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 lemon, juiced
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. 1.Preheat the oven to 400°F (200°C).
2. 2.Place zucchini, bell pepper, sweet potato, and red onion on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast for 20–25 minutes until tender.
3. 3.While vegetables roast, rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.
4. 4.In a small bowl, whisk together lemon juice, 1 tablespoon olive oil, minced garlic, parsley, salt, and pepper to make the dressing.
5. 5.To serve, divide quinoa into bowls, top with roasted vegetables, and drizzle with lemon-herb dressing.

Informations nutritionnelles

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