Ingredients:

• 1 cup cooked quinoa
• 1 cup diced roasted red peppers
• 1 cup diced roasted zucchini
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach leaves
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Roast the red peppers, zucchini, and cherry tomatoes in olive oil until tender.
2. In a large bowl, mix the quinoa with the roasted vegetables.
3. Add the spinach, olive oil, lemon juice, salt, and pepper.
4. Toss everything together and serve immediately.

Nutritional Highlights (per serving)

• Calories: 350
• Protein: 12g
• Fiber: 7g
• Healthy Fats: 14g
• Key Nutrients: Magnesium, Iron, Vitamin C, and Antioxidants

Health Insights:

• Quinoa is a complete protein, providing all nine essential amino acids.
• Spinach delivers lutein and zeaxanthin, which help reduce oxidative stress.
• Olive oil offers monounsaturated fats known to support heart and lung function.