Description
A delightful and nutritious dish with roasted vegetables and quinoa, perfect for lunch or dinner.
Ingredients
Scale
- 2 cups quinoa
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup cherry tomatoes, halved
- 1 cup chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Feta cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chopped red bell pepper, zucchini, yellow squash, cherry tomatoes, and chickpeas with olive oil, garlic powder, oregano, salt, and pepper.
- Spread the vegetable and chickpea mixture in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes.
- Cook the quinoa according to the package instructions.
- Fluff the quinoa with a fork and divide it into serving bowls.
- Top each bowl with the roasted vegetables and garnish with fresh parsley and feta cheese if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg