Fall is a great time to get back in the kitchen to cook harvest-fresh meals for you and your family. What better way to kick off the fall cooking season than with a few new recipes? Here are a few I have tried this month that are going to be a new staple in my kitchen. The best part? They are all SUPER EASY fall recipes!
Roasted Veggies and Quinoa Bowl
What you’ll need:
2 zucchini squash, diced
2 carrots, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 tsp lemon zest
1 tsp salt
½ tsp garlic powder
¼ C olive oil
½ C quinoa
1 C water
1/3 C sliced almonds
How to make it:
Preheat Oven to 400F
In a large bowl, combine zucchini, red bell pepper, yellow bell pepper, carrots, lemon zest, salt, garlic powder and olive oil until well combined.
Spread the veggie mixture evenly on a large baking sheet
Bake for 45-50 min.
Prepare quinoa by heating olive oil in a small pan. Toast quinoa until fragrant, about 2 min
Add in water and salt. Simmer for 15-20 min until the quinoa is fully cooked.
In a large bowl, combine the roasted veggies, quinoa, and sliced almonds. Serve in individual bowls and top with parsley and lemon zest
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