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
- 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.
- Enjoy!
Source: http://bzfd.it/2cFH18t