Quinoa and Roasted Vegetable Bowl

Ingredients:

For the Roasted Vegetables:

• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup Brussels sprouts, halved
• 2 large carrots, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder

For the Quinoa:

• 1 cup quinoa
• 2 cups water or vegetable broth
• Pinch of salt

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Optional Add-ins:

• Cherry tomatoes, halved
• Fresh basil or parsley, chopped
• Lime wedges for serving

Instructions:

1. Preparing the Roasted Vegetables:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the zucchini, red bell pepper, broccoli, Brussels sprouts, and carrots with olive oil, salt, pepper, dried oregano, and garlic powder.
3. Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

2. Cooking the Quinoa:

1. While the vegetables are roasting, rinse the quinoa under cold water.
2. In a medium saucepan, combine the quinoa, water or vegetable broth, and a pinch of salt. Bring to a boil over medium-high heat.
3. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
4. Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork.

3. Preparing the Dressing:

1. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper until well combined.

4. Assembling the Bowl:

1. Divide the cooked quinoa into serving bowls.
2. Top with the roasted vegetables.
3. Drizzle the dressing over the top.
4. Add any optional add-ins like cherry tomatoes, fresh basil, or parsley.
5. Serve with lime wedges on the side.

5. Storing:

1. Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
2. Reheating: Reheat in the microwave or in a skillet over medium heat until warmed through.

Tips:

• Customize your bowl with your favorite vegetables or whatever you have on hand.
• For added protein, consider topping the bowl with grilled chicken, tofu, or a poached egg.
• Adjust the dressing ingredients to your taste, adding more lemon juice for acidity or more honey/maple syrup for sweetness.

Enjoy your Quinoa and Roasted Vegetable Bowl, a nutritious and delicious meal perfect for any time of the day!