Eat Your Colors With This Roasted Veggie Quinoa Bowl

INGREDIENTS

For the roasted vegetables:

2 zucchini squash, diced

2 carrots, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 teaspoon lemon zest

1 teaspoon salt

½ teaspoon garlic powder

¼ cup olive oil

For the quinoa:

½ tablespoon olive oil

½ cup quinoa

1 cup water

¼ teaspoon salt

⅓ cup sliced almonds

For the garnish:

flat-leaf parsley

lemon zest

PREPARATION

1. Preheat oven to 400°F/200°C.

2. In a large bowl, combine the zucchini, red bell pepper, yellow bell pepper, carrots, lemon zest, salt, garlic powder, and olive oil until well-combined.

3. Spread the veggie mixture evenly on a large baking sheet.

4. Bake for 45-50 minutes.

5. Prepare quinoa by heating olive oil in a small pan. Toast quinoa until fragrant, about 2 minutes.

6. Add in water and salt. Simmer for 15-20 minutes until the quinoa is fully cooked.

7. In a large bowl, combine the roasted veggies, quinoa, and sliced almonds. Serve in individual bowls and top with parsley and lemon zest.

8. Enjoy!