Measurements

• 1 cup quinoa
• 1 red bell pepper
• 1 zucchini
• 2 carrots
• 1 red onion
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic
• 2 tablespoons lemon juice
• 1/4 cup chopped parsley
• 1/2 cup crumbled feta cheese

Preparation Method

• Preheat oven to 400°F (200°C).
• Rinse quinoa under cold water.
• Cook quinoa in 2 cups of water until fluffy, about 15 minutes.
• In a bowl, toss bell peppers, zucchini, carrots, red onion, and cherry tomatoes with olive oil, salt, and black pepper.
• Spread vegetables on a baking sheet.
• Roast vegetables in the oven for 20-25 minutes until tender.
• In a small bowl, mix garlic and lemon juice.
• Once quinoa is cooked, fluff with a fork and transfer to a large bowl.
• Add roasted vegetables to the quinoa.
• Drizzle with garlic lemon juice.
• Sprinkle with parsley and feta cheese.
• Toss gently to combine.
• Serve warm or at room temperature.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.