May 24, 2021

Quinoa! This grain is high in plant protein, fiber, antioxidants, and iron. It's a great substitute for rice and can be included in many different recipes. This one takes just a few roasted veggies on top to make it a healthy and delicious meal! Try this Roasted Vegetable & Quinoa Bowl from our Summer Body Well Client Guide here.

INGREDIENTS

• Pick 3 vegetables:
• 2 zucchini squash, sliced
• 2 carrots, diced
• 2 red bell peppers, seeds removed and diced
• 2 cups cauliflower
• 1 cup tomatoes, halved
• 1 cup onions, sliced
• 1/2 cup radishes, sliced
• 1 tsp lemon zest
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/4 cup oil of your choice

INGREDIENTS FOR QUINOA

• 1/2 TBSP oil of your choice
• 1/2 cup quinoa
• 1 cup low-sodium vegetable broth or water
• 1/4 tsp salt
• 1/2 cup raw sliced almonds

DIRECTIONS

Preheat oven to 400 degrees. In a small bowl, whisk together lemon zest, salt, garlic powder and oil until well blended.

In a large bowl, combine vegetables and oil mixture. Stir until vegetables are well coated. Spread the vegetables evenly on a large foil-lined baking sheet. Bake 45 minutes or until vegetables are done.

Prepare quinoa by heating olive oil in a small pan. Toast quinoa until fragrant, about 2 minutes. Add broth or water and salt and simmer 15-20 minutes or until the quinoa is fully cooked.

In a large bowl, combine the roasted vegetables, quinoa and sliced almonds. Serve in individual bowls and top with parsley and lemon zest.