Ingredients:

  • 1 cup (175g) quinoa, rinsed well
  • 2 cups (475ml) vegetable broth (low sodium preferred)
  • 1 tbsp (15ml) olive oil
  • 1 clove garlic, minced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh mint, chopped
  • 1 tbsp (15ml) lemon juice
  • Salt and freshly ground black pepper to taste
  • 1 red bell pepper, cored, seeded and cut into 1-inch pieces
  • 1 orange bell pepper, cored, seeded and cut into 1-inch pieces
  • 1 yellow bell pepper, cored, seeded and cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch wedges
  • 1 zucchini, cut into 1/2-inch thick rounds
  • 1 yellow squash, cut into 1/2-inch thick rounds
  • 2 tbsp (30ml) olive oil
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Sauté garlic in olive oil in a saucepan. Add quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer until liquid is absorbed and quinoa is cooked through.
  2. Toss vegetables with olive oil, oregano, garlic powder, salt, and pepper on a baking sheet. Spread in a single layer. Roast at 400°F (200°C) until tender and slightly caramelized.
  3. While the vegetables are roasting, toss the cooked quinoa with parsley, mint, and lemon juice. Season with salt and pepper.
  4. Add the vegetable mixture into the bowl, topping with quinoa mixture and lemon-herb.
  5. Serve.