Herbed Quinoa & Roasted Vegetable Bowls

Ingredients:

• ½ cup quinoa, rinsed and drained

• 1 cup vegetable broth or water

• 1 cup broccoli florets

• ½ red bell pepper, sliced

• ½ zucchini, sliced into half-moons

• 2 tablespoons olive oil, divided

• 1 teaspoon garlic powder

• Salt and freshly ground black pepper, to taste

• Juice of half a lemon

• 2 tablespoons fresh parsley, finely chopped

Directions:

1. Preheat oven to 400°F (200°C).

2. In a saucepan, add quinoa and broth or water. Bring to a boil, cover, and simmer on low heat for 15 minutes, until liquid is absorbed.

3. Meanwhile, on a baking sheet, toss broccoli, red pepper, and zucchini with 1 tablespoon olive oil, garlic powder, salt, and pepper. Roast for 15–20 minutes until tender.

4. Fluff cooked quinoa with a fork, stir in remaining olive oil, lemon juice, and fresh parsley.

5. Divide quinoa into two bowls and top with roasted vegetables. Serve warm.

Yield: 2 servings. Enjoy!