Step 1

Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.

Step 2

Add the zucchini, sweet potato, tomatoes, onion, and corn to the baking sheet.

Step 3

Drizzle with the lemon juice and 2 tablespoons of olive oil, then season with garlic salt and pepper. Toss to coat evenly, keeping the vegetables separate on the pan.

Step 4

Roast for 15-20 minutes, or until fork tender.

Step 5

Transfer the roasted vegetables to a large bowl, and add the quinoa. Toss well.

Step 6

In a small bowl, mix together the remaining 2 tablespoons of olive oil and apple cider vinegar. Pour over the veggies and quinoa, and toss to coat.

Step 7

Garnish with parsley.

Step 8

Enjoy!