Quinoa and Roasted Zucchini and Bell Pepper Salad with Lemon Vinaigrette

This Quinoa and Roasted Zucchini and Bell Pepper Salad with Lemon Vinaigrette is a delicious and nutritious meal that is easy to make and packed with flavor and nutrition. It’s perfect for lunch or dinner and can be made in just 35 minutes.

Cooking Equipment:

Medium bowl Baking sheet Small bowl Large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Quinoa, Roasted Zucchini, Bell Pepper, Lemon Vinaigrette, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 cup quinoa

1 zucchini, cut into cubes

1 bell pepper, cut into cubes

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

2 tablespoons lemon juice

2 tablespoons olive oil

2 tablespoons chopped fresh parsley

Cooking Instructions:

Preheat oven to 400°F.

In a medium bowl, combine quinoa, zucchini, bell pepper, olive oil, garlic powder, oregano, salt, and pepper.

Spread the mixture onto a baking sheet and bake for 20-25 minutes, stirring occasionally, until vegetables are tender and quinoa is cooked through.

In a small bowl, whisk together lemon juice, olive oil, and parsley.

When vegetables and quinoa are done, transfer to a large bowl and pour the lemon vinaigrette over the top.

Toss to combine and serve.

Nutrition:

Calories: 437, Fat: 17g, Protein: 11g, Carbohydrates: 57g, Fiber: 8g, Sodium: 590mg

Rating:

Quinoa and Roasted Zucchini and Bell Pepper Salad with Lemon Vinaigrette

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