Quinoa and Roasted Veggie Bowl

Ingredients

Quinoa

1 cup, rinsed

Water

2 cups

Assorted vegetables

4 cups, chopped (e.g., bell peppers, zucchini, carrots, and cherry tomatoes)

Olive oil

3 tablespoons

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Fresh herbs

1/4 cup, chopped (e.g., parsley, cilantro, or basil)

Lemon

1, juiced

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, combine rinsed quinoa and water. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes, or until the quinoa has absorbed all the water and is fluffy.
3. While the quinoa is cooking, prepare your vegetables. In a large mixing bowl, toss the chopped vegetables with olive oil, salt, and black pepper until evenly coated.
4. Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 20 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
5. Once the quinoa is done, fluff it with a fork and transfer it to a large serving bowl. Add the roasted vegetables on top.
6. Drizzle with fresh lemon juice and sprinkle with chopped herbs. Toss everything together gently to combine, ensuring the quinoa is well mixed with the veggies.
7. Serve warm, garnished with additional herbs and lemon wedges if desired.