Mediterranean Quinoa Bowl with Tzatziki and Roasted Vegetables

This vibrant Mediterranean Quinoa Bowl combines fluffy quinoa with a medley of roasted vegetables, topped with a refreshing homemade tzatziki sauce for a perfect lunch. The dish harmoniously blends Greek flavors and textures, featuring the nuttiness of quinoa, the sweetness of roasted bell peppers and zucchini, and the creamy tang of yogurt. It's a nourishing, vegetarian option that’s both satisfying and light, making it an ideal choice for a healthy lunch.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 red onion, diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup Greek yogurt
• 1 cucumber, grated
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil (for tzatziki)
• 1/2 teaspoon salt (for tzatziki)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then lower the heat and simmer covered for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
3. While the quinoa is cooking, toss the diced bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
4. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, olive oil, and salt to make the tzatziki. Mix well and set aside.
5. Once the quinoa and vegetables are ready, fluff the quinoa with a fork and divide it into serving bowls. Top with the roasted vegetables and a generous dollop of tzatziki.
6. Garnish with fresh parsley and serve immediately.