Mediterranean Roasted Veggie Quinoa Salad
- 1 cup quinoa (uncooked)
- 1 large zucchini
- ½ cup broccoli florets
- ½ large red bell pepper
- 1 tbsp Protein World coconut oil
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp dried oregano
- 1 handful fresh dill, finely chopped
- 1 handful fresh basil, finely chopped
- 10 kalamata olives, sliced
- Juice of ½ lemon
- Calories 400
- Protein 15g
- Carbohydrates 49g
- Fat 13.7g
- Fibre 9.4g
Cook quinoa according to package directions. Once cooked, set aside and let cool.
Preheat the oven to 400 degrees and line a baking pan with parchment paper.
Chop the zucchini, broccoli, and red pepper into small pieces. Place on the baking pan and drizzle with melted coconut oil, salt, pepper, and oregano. Spread the veggies out on the pan and place in the oven to bake for 20 minutes. Remove from oven and let cool slightly.
Place the quinoa, roasted veggies, dill, basil, kalamata olives, and lemon juice together in a large bowl. Toss and serve immediately.