Ingredients:

  • 1 cup quinoa (170g)
  • 2 cups vegetable broth (500ml)
  • 1 tablespoon olive oil (15ml)
  • Salt and pepper, to taste
  • 1 bell pepper, chopped (about 150g)
  • 1 zucchini, diced (about 200g)
  • 1 small red onion, sliced (about 100g)
  • 1 cup cherry tomatoes (150g)
  • 1 tablespoon balsamic vinegar (15ml)
  • 1 teaspoon dried Italian herbs (5g)
  • Fresh basil leaves, chopped (optional)
  • Feta cheese, crumbled (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Rinse quinoa under cold water. In a medium saucepan, combine quinoa, vegetable broth, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the liquid is absorbed.
  3. In a mixing bowl, combine chopped bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil, balsamic vinegar, Italian herbs, and season with salt and pepper.
  4. Spread the vegetables on a baking sheet in a single layer. Roast for 20-25 minutes, or until tender and slightly caramelized.
  5. Fluff the cooked quinoa with a fork. Divide quinoa among serving bowls and top with roasted vegetables. Garnish with fresh basil and feta cheese, if desired.