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Name: Quinoa Sald with Roasted Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: not set
Ingredients: 1 cup quinoa; 2 cups water; 2 small zucchinis chopped; 1 medium carrot chopped; 1 small red onion chopped; Oil to cover vegetables; sea salt to taste; 2 small yellow squash chopped; 1 each lemon juiced

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INGREDIENTS

1 cup quinoa
2 cups water
2 small zucchinis ; chopped
1 medium carrot ; chopped
1 small red onion ; chopped
Oil to cover vegetables
sea salt ; to taste
2 small yellow squash ; chopped
1 each lemon ; juiced

Servings

INSTRUCTIONS

Roast chopped vegetables in the oven at 300 degrees F. Bring the quinoa and water to a boil in a medium pot and then reduce the heat to a simmer and let cook for 10-12 minutes, or ntil water is absorbed and quinoa is fluffy. Toss everything together in a large serving dish. Serve warm or at room temperature with fresh lemon juice and sea salt to taste.

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Nutrition

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Serving Size: 1 Serving (693g)
Recipe Makes: 2 Servings

Calories: 508
Calories from Fat: 66 (13%)

Amt Per Serving		% DV

	Total Fat 7.3g	10 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 3.9g
Cholesterol 0mg		0 %
Sodium 129.6mg		4 %
Potassium 1275.8mg		34 %
Total Carbohydrate 94.4g		28 %
	Dietary Fiber 11.7g	47 %
	Sugars, other 82.7g
Protein 19.1g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 508

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