Quinoa and Roasted Red Pepper and Zucchini Salad with Lemon Garlic Dressing

Baking sheet lined with parchment paper; Small bowl; Large bowl

10

30

Mediterranean

Quinoa, Roasted Red Pepper, Zucchini, Lemon Garlic Dressing

lunch, dinner

1

1 cup quinoa

1 red pepper, diced

1 zucchini, diced

2 cloves garlic, minced

2 tablespoons olive oil

Juice of 1 lemon

Salt and pepper to taste

Preheat oven to 375°F (190°C). Place diced red pepper and zucchini on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast for 15 minutes or until vegetables are tender.

Meanwhile, cook quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool slightly.

In a small bowl, whisk together garlic, olive oil, lemon juice, salt and pepper until combined.

In a large bowl combine cooked quinoa with roasted vegetables and pour over the dressing. Toss until everything is evenly coated in the dressing. Serve warm or cold.

Calories – 300; Fat – 10g; Carbohydrates – 40g; Protein – 10g; Fiber – 5g List of

This delicious quinoa salad is packed with roasted red peppers, zucchini, and a tangy lemon garlic dressing for an easy yet nutritious meal that can be served warm or cold! It’s sure to become one of your favorite go-to recipes! List of

2

Moussaka, a Greek dish made with layers of eggplant, ground meat, and béchamel sauce, is a staple of Mediterranean cuisine.