Ingredients

For the roasted vegetables:

  • 2 zucchini squash, diced
  • 2 carrots, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 teaspoon lemon zest
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ cup olive oil

For the quinoa:

  • ½ tablespoon olive oil
  • ½ cup quinoa
  • 1 cup water
  • ¼ teaspoon salt
  • ⅓ cup sliced almonds

For the garnish:

  • flat-leaf parsley
  • lemon zest

Preparation

  1. Preheat oven to 400°F/200°C.
  2. 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.
  3. Spread the veggie mixture evenly on a large baking sheet.
  4. Bake for 45-50 minutes.
  5. Prepare quinoa by heating olive oil in a small pan. Toast quinoa until fragrant, about 2 minutes.
  6. Add in water and salt. Simmer for 15-20 minutes until the quinoa is fully cooked.
  7. In a large bowl, combine the roasted veggies, quinoa, and sliced almonds. Serve in individual bowls and top with parsley and lemon zest.
  8. Enjoy!

Source: http://bzfd.it/2cFH18t

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