Recipe Instructions:
Ingredients
for 4 servings
½ cup zucchini(75 g), cubed
½ cup sweet potato(100 g), cubed
1 cup cherry tomato(200 g), halved
½ red onion, diced
½ cup corn(85 g), fresh or canned
½ lemon, for juice
4 tablespoons olive oil, divided
1 teaspoon garlic salt, to taste
pepper, to taste
4 cups quinoa(680 g), cooked
1 tablespoon apple cider vinegar
¼ cup fresh parsley(10 g), chopped
Preparation
Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
Add the zucchini, sweet potato, tomatoes, onion, and corn to the baking sheet.
Drizzle with the lemon juice and 2 tablespoons of olive oil, then season with garlic salt and pepper. Toss to coat evenly, keeping the vegetables separate on the pan.
Roast for 15-20 minutes, or until fork tender.
Transfer the roasted vegetables to a large bowl, and add the quinoa. Toss well.
In a small bowl, mix together the remaining 2 tablespoons of olive oil and apple cider vinegar. Pour over the veggies and quinoa, and toss to coat.
Garnish with parsley.
Enjoy!
