Herbed Quinoa and Roasted Vegetable Bowl

This vibrant Herbed Quinoa and Roasted Vegetable Bowl combines the nutty flavor of quinoa with a medley of roasted seasonal vegetables. Tossed with fresh herbs and a hint of lemon, this dish is not only wholesome but also visually appealing. It’s perfect for a nutritious main course or a hearty side dish, catering to various dietary needs.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 red onion, diced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Rinse the quinoa under cold water and drain. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
3. While the quinoa is cooking, prepare the vegetables. In a large bowl, toss the diced bell pepper, zucchini, yellow squash, and red onion with olive oil, oregano, thyme, salt, and pepper.
4. Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
5. Once the quinoa and vegetables are ready, combine them in a large bowl. Add the lemon juice and toss gently to combine.
6. Serve warm, garnished with fresh parsley.