YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Quinoa Bowl
A delicate medley of lightly roasted zucchini and red bell pepper tossed with a modest serving of fluffy quinoa and finished with a fragrant drizzle of olive oil and a splash of lemon. This dish celebrates simplicity with a subtle balance of roasted vegetable flavors and a gentle citrus note.
INGREDIENTS
0.2 cup cooked quinoa (40g)
50g zucchini
20g red bell pepper
3 tsp olive oil
1 tsp fresh lemon juice
Salt & Pepper, to taste
PREPARATION
Preheat the oven to 400°F (200°C).
Toss the zucchini and red bell pepper with a small drizzle of olive oil, salt, and pepper on a baking sheet.
Roast the vegetables in the preheated oven for about 10-12 minutes until they are tender and slightly charred.
In a bowl, combine the pre-cooked quinoa with the warm roasted vegetables.
Drizzle the remaining olive oil and fresh lemon juice over the mixture, then gently toss to combine.
Adjust seasonings with additional salt and pepper if needed, and serve immediately.