Ingredients
4
4 servings
- •½ cup zucchini, cubed
- •½ cup sweet potato, cubed
- •1 cup cherry tomato, halved
- •½ red onion, diced
- •½ cup corn, fresh or canned
- •½ lemon, for juice
- •4 tablespoons olive oil, divided
- •1 teaspoon garlic salt, to taste
- •pepper, to taste
- •4 cups quinoa, cooked
- •1 tablespoon apple cider vinegar
- •¼ cup fresh parsley, chopped
Instructions
- 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!
Nutritional Facts
Per 4 servings
- Calories: 793
- Carbohydrate: 120g
- Fat: 24g
- Fiber: 14g
- Protein: 25g
- Sugar: 5g
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