Mediterranean Quinoa Bowl with Roasted Vegetables

Rinse 3/4 cup quinoa under cold water and drain well.

In a medium saucepan, bring 1 1/2 cups vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender.

While quinoa cooks, preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

Peel and cut 2 medium carrots into 1/2-inch pieces. Cut 1 medium zucchini, 1 medium red bell pepper, and 1/2 medium red onion into similar-sized chunks.

In a large bowl, toss the cut vegetables and 1 cup cherry tomatoes with 1 1/2 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Spread the vegetables in a single layer on the prepared baking sheet and roast for 15 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.

While vegetables are roasting, toast 2 tablespoons pine nuts in a dry skillet over medium heat for 2-3 minutes until golden, watching carefully to prevent burning.

In a small bowl, whisk together remaining 1/2 tablespoon olive oil and 1 tablespoon lemon juice to make a simple dressing.

Fluff the cooked quinoa with a fork and divide between two bowls.

Top each bowl with half of the roasted vegetables, 2 tablespoons crumbled feta cheese, 2 tablespoons kalamata olives, 1 tablespoon toasted pine nuts, and 1 tablespoon chopped fresh parsley.

Drizzle each bowl with the olive oil and lemon juice dressing and serve warm.