Roasted Zucchini And Scallion Quinoa Bowl

1. 1

   Preheat the oven to 425F. Slice the zucchini into batons, about two inches long, and place on a foil-lined baking sheet. Slice the scallions into 2-inch lengths, and add to the sheet. Drizzle liberally with olive oil and season well with salt and pepper. Roast in the oven until caramelised, about 25 minutes total, tossing the vegetables every so often to ensure even cooking.

2. 2

   To assemble, layer the bottom of your bowl with quinoa, top with the roasted vegetables, sprinkle with feta and basil, and finish with a squeeze of lemon juice and a drizzle of olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.