#homemade #homecooking #healthybreakfast #roasted #veggie #quinoa #salad #recipe #cooking #foodie #for #you #sugar #and #soul

Ingredients

½ cup zucchini (75 g), cubed
½ cup sweet potato (100 g), cubed
1 cup cherry tomato (200 g), halved
½ red onion, diced
½ cup corn (85 g), fresh or canned
½ lemon, for juice
4 tablespoons olive oil, divided
1 teaspoon garlic salt, to taste
pepper, to taste
4 cups quinoa (680 g), cooked
1 tablespoon apple cider vinegar
¼ cup fresh parsley (10 g), chopped

Preparation

1. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.

2. Add the zucchini, sweet potato, tomatoes, onion, and corn to the baking sheet.

3. Drizzle with the lemon juice and 2 tablespoons of olive oil, then season with garlic salt and pepper. Toss to coat evenly, keeping the vegetables separate on the pan.

4. Roast for 15-20 minutes, or until fork tender.

5. Transfer the roasted vegetables to a large bowl, and add the quinoa. Toss well.

6. In a small bowl, mix together the remaining 2 tablespoons of olive oil and apple cider vinegar. Pour over the veggies and quinoa, and toss to coat.

7. Garnish with parsley.

8. Enjoy!