"Ingredients:
For the Salad:
- 1 cup quinoa
- 2 cups water
- 1/2 teaspoon salt
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 2 zucchinis, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh parsley, chopped
For the Lemon Dijon Dressing:
- 2 lemons, juiced
- 2 tablespoons Dijon mustard
- 2 garlic cloves, minced
- 1/2 cup olive oil
- Salt and pepper to taste
Directions:
1. Preheat your oven to 425 degrees F (220 degrees C).
2. Rinse the quinoa under cold water until the water runs clear.
3. In a medium saucepan, bring water to a boil. Add quinoa and salt, reduce heat to low, cover, and let it simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
4. While the quinoa is cooking, place the chopped peppers, onion, and zucchinis on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 20-25 minutes, or until vegetables are tender.
5. To make the dressing, whisk together lemon juice, Dijon mustard, garlic, olive oil, salt, and pepper until well combined.
6. In a large bowl, combine cooked quinoa, roasted vegetables, cherry tomatoes, and parsley. Pour the dressing over the salad and toss to combine.
Cooking time: 45 minutes
Servings: 6
Calories: 380 per serving
Protein: 7g per serving
Carbohydrates: 45g per serving
Fat: 20g per serving
Fiber: 6g per serving
This recipe is vegetarian-friendly, gluten-free, and dairy-free. It's a hearty and healthy dish filled with colorful vegetables and protein-rich quinoa, all tossed in a tangy Lemon Dijon dressing. It's perfect for lunch, dinner, or as a side dish. Enjoy!"
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