Ingredients:

  • 1 cup (170g) quinoa, rinsed
  • 2 cups (480ml) vegetable broth or water
  • ½ tsp (3g) salt
  • 2 medium (approx. 280g) zucchini, diced into ½ inch cubes
  • 2 medium (approx. 280g) yellow squash, diced into ½ inch cubes
  • 1 small (approx. 110g) red onion, coarsely chopped
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 cloves (6g) garlic, minced
  • 1 lemon, juiced and zested
  • ¼ cup (15g) fresh parsley, chopped
  • ½ tsp (1g) dried oregano
  • ¼ tsp (1g) black pepper

Instructions:

  1. Rinse the quinoa in a fine-mesh strainer until the water runs clear to remove the bitter saponins.
  2. Combine quinoa, broth, and salt in a pot; bring to a boil, then reduce to a simmer and cover for 15 minutes. Once cooked, fluff with a fork and set aside.
  3. Preheat the oven to 400°F (200°C).
  4. Toss the diced zucchini, yellow squash, and red onion on a large sheet pan with olive oil, oregano, and pepper. Spread in a single layer to avoid crowding.
  5. Roast for 25 minutes until the edges are golden brown.
  6. Combine the roasted vegetables with the cooked quinoa and toss with minced garlic, lemon juice, lemon zest, and fresh parsley.