Herb-Roasted Vegetable and Quinoa Bowl

A hearty bowl of quinoa and roasted vegetables tossed with fresh herbs, offering a satisfying meal that's both nutritious and colorful.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 25 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

• 1 cup, rinsed quinoa
• 2 cups chicken broth
• 1 medium, diced zucchini
• 1, diced red bell pepper
• 1/2, diced red onion
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 cup, chopped fresh parsley
• 1 tbsp lemon juice

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a medium pot, bring 1 cup rinsed quinoa and 2 cups chicken broth to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is tender.
2. Step 2: Toss 1 medium diced zucchini, 1 diced red bell pepper, and 1/2 diced red onion with 2 tbsp olive oil, 1 tsp dried thyme, and 1/2 tsp dried rosemary in a roasting pan.
3. Step 3: Roast for 20 minutes, stirring once halfway, until vegetables are tender and slightly caramelized.
4. Step 4: Fluff the cooked quinoa with a fork and transfer to a serving bowl. Stir in 1/4 cup chopped fresh parsley and 1 tbsp lemon juice.
5. Step 5: Top the quinoa with the roasted vegetables and serve warm.