Quinoa and Roasted Vegetable Power Bowl
Nutrient-dense quinoa served with roasted zucchini and carrots, finished with a lemon-herb drizzle.
⏱ 10 min prep · 25 min cookServes 2380 cal · 10g proteinvegetarianvegangluten free
Ingredients
- 1 cup quinoa
- 1 count zucchini
- 2 count carrot
- 2 tbsp olive oil
- 0.25 cup parsley
- 0.5 count lemon
- 1 pinch salt
Instructions
- 1
Preheat oven to 400 degrees and chop zucchini and carrots into bite-sized pieces.
- 2
Roast vegetables on a sheet pan with olive oil and salt for 25 minutes.
- 3
While vegetables roast, cook the quinoa according to package instructions.
- 4
Combine the cooked quinoa and roasted vegetables in a large bowl.
- 5
Top with fresh chopped parsley and a squeeze of lemon juice.
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