Roasted Vegetable and Quinoa Salad

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1.5 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. 1

   Preheat the oven to 400°F (200°C).

2. 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.