Balsamic Roasted Vegetable & Quinoa Bowls

Preheat oven to 425°F (220°C) and line two large baking sheets with parchment paper.

Rinse 1.5 cups of quinoa under cold water. In a medium saucepan, combine quinoa with 3 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes.

While quinoa cooks, cut 2 red bell peppers, 2 zucchini, 2 yellow squash, 1 red onion, and 1 medium eggplant into 1-inch chunks. Halve the cherry tomatoes.

In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 3 minced garlic cloves, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon salt, and 0.5 teaspoon black pepper.

Place all vegetables except tomatoes in a large bowl. Pour two-thirds of the balsamic mixture over them and toss to coat evenly.

Spread vegetables in a single layer on the prepared baking sheets. Roast for 20 minutes, then add cherry tomatoes to the baking sheets and continue roasting for another 10-15 minutes until vegetables are caramelized and tender.

If serving meat eaters, season 1.5 pounds of chicken breast with salt and pepper. Grill or pan-sear for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.

Fluff the cooked quinoa with a fork and divide among 6 serving bowls.

Top each bowl with a generous portion of roasted vegetables.

Drizzle the remaining balsamic mixture over each bowl.

Sprinkle each bowl with crumbled feta cheese, torn fresh basil leaves, and toasted pine nuts.

For meat eaters, add sliced grilled chicken on top of 4 of the bowls.