Herbed Quinoa and Roasted Vegetable Bowl

This vibrant Herbed Quinoa and Roasted Vegetable Bowl combines traditional Mediterranean flavors with creative touches. The nutty flavor of quinoa is complemented by a colorful array of roasted seasonal vegetables, all tossed in a zesty lemon-herb dressing. This dish is not only gluten-free but also packed with nutrients, making it a perfect choice for a wholesome meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 red onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 lemon, juiced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until quinoa is fluffy and liquid is absorbed.
3. While the quinoa cooks, toss the zucchini, bell pepper, cherry tomatoes, and red onion in olive oil, oregano, thyme, salt, and pepper. Spread them evenly on a baking sheet.
4. Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
5. In a small bowl, whisk together lemon juice, chopped parsley, and chopped basil. Set aside.
6. Once the quinoa is cooked, fluff it with a fork and transfer it to a large serving bowl. Add the roasted vegetables.
7. Drizzle the lemon-herb dressing over the quinoa and vegetables. Toss gently to combine.
8. Serve warm or at room temperature, garnished with additional fresh herbs if desired.