Roasted Vegetable and Quinoa Salad
Prep 20 min · Cook 25 min · Serves 4 · easy
Free on iPhone
A vibrant and nutrient-dense Mediterranean-style lunch featuring roasted seasonal vegetables, quinoa, and a zesty lemon-herb dressing.
Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 1/2 cups brussels sprouts, halved
- 1 red bell pepper, diced
- 2 tablespoons olive oil
- 1 cup quinoa, uncooked
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a large bowl, toss the cubed butternut squash and halved Brussels sprouts with 1 tablespoon of olive oil. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
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