Ingredients:
4 Scallions
2 Medium Yellow Squash sliced
1 Green Bell Pepper Quartered
1 Red Bell Pepper Quartered
1 Cup Tri Color Quinoa
1 15.5 Oz Can of Chickpeas, rinsed and drained
1/4 Cup Chopped Parsley
1 Tbls Extra Virgin Olive Oil (you can use chili oil if you like a little spice)
2 teaspoons lemon zest
1/2 cup fresh lemon juice
1/3 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crumbled Feta
1 Avocado, diced
Instructions:
1. Preheat oven to 400 degrees and place scallions, yellow squash, bell peppers in a rimmed baking sheet and lightly toss with olive oil. Roast vegetables 20 to 30 minutes, depending on if you prefer them more crunchy or well done.
2. Cut the peppers and scallions into bite size pieces and toss with the sliced yellow squash in a bowl.
3. Meanwhile, cook Quinoa according to package directions; add to vegetables. Add chickpeas, parsley, olive oil, lemon zest and juice, salt, pepper. Toss to mix well. Sprinkle with feta and avocado just before serving.
***this can also be enjoyed with 2 fried eggs on top or served with the protein of your choice
Servings: 2
