Quinoa Salad with Roasted Vegetables

Directions

1. Cook 1 cup of quinoa according to package instructions.

2. Preheat oven to 400°F (200°C).

   Toss chopped bell peppers, zucchini, and red onion with olive oil, salt, and pepper.

3. Roast vegetables for 20-25 minutes until tender.

4. Mix cooked quinoa and roasted vegetables in a bowl.

5. Drizzle with lemon vinaigrette (whisk together lemon juice, olive oil, minced garlic, salt, and dried oregano).

6. Garnish with chopped fresh parsley and feta cheese.

Note

Quinoa Salad with Roasted Vegetables

Feel free to customize the vegetables based on what's in season.

Nutrition

Serving Size: 1 cup

Calories per serving: 250

Protein: 7g

Carbohydrates: 40g

Fiber: 6g

Fat: 8g

Vitamin C: 80% DV

Iron: 15% DV

Amount/Serving (% Daily Value)

Daily Value Percentage: Values are based on a 2,000-calorie diet

Carbs: grams (%)

Fat: grams (%)

Protein: grams (%)