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Healthy and Tasty Recipes

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Ingredients
  

  • Ingredients:
  • - 1 cup quinoa
  • - 2 cups water or vegetable broth
  • - 1 red bell pepper diced
  • - 1 zucchini diced
  • - 1 carrot sliced
  • - 1 red onion diced
  • - 2 tablespoons olive oil
  • - Salt and pepper to taste
  • - 1 teaspoon garlic powder
  • - 1 teaspoon paprika
  • - 1 cup cherry tomatoes halved
  • - 1/4 cup fresh parsley chopped
  • - Juice of 1 lemon

Instructions
 

  • Cooking Instructions:
  • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • In a medium saucepan, rinse the quinoa under cold water. Add the quinoa and water (or vegetable broth) to the saucepan and bring to a boil.
  • Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed.
  • While the quinoa is cooking, place the diced bell pepper, zucchini, carrot, and red onion on the prepared baking sheet. Drizzle with olive oil and season with salt, pepper, garlic powder, and paprika.
  • Toss the vegetables to guarantee they're well coated.
  • Roast the vegetables in the preheated oven for 20-25 minutes, or until they're tender and slightly caramelized. Stir halfway through the cooking time for even roasting.
  • Once the quinoa and vegetables are cooked, combine them in a large bowl.
  • Add the cherry tomatoes, fresh parsley, and lemon juice. Toss everything together until well mixed.
  • For an extra burst of flavor, consider adding feta cheese or a handful of nuts for some crunch.
  • Additionally, you can prepare the quinoa and roasted vegetables ahead of time and store them separately in the fridge.
  • When ready to serve, simply combine them and enjoy your delicious and healthy quinoa salad!