Mediterranean Quinoa Bowl with Roasted Vegetables

Rinse 1 cup of quinoa under cold water using a fine mesh strainer.

In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until the 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.

Cut 1 medium zucchini into 1/2-inch pieces, 1 medium red bell pepper into 1-inch squares, halve 1 cup of cherry tomatoes, and slice 1/2 medium red onion into thin wedges.

Mince 2 cloves of garlic and toss with the prepared vegetables, 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of dried oregano on the baking sheet.

Roast vegetables for 15 minutes, stirring halfway through, until tender and slightly caramelized.

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

Toast 2 tablespoons of pine nuts in a dry skillet over medium heat for 2-3 minutes until golden, watching carefully to prevent burning.

Fluff the cooked quinoa with a fork and divide among 3 bowls.

Top each bowl with roasted vegetables, 1/3 cup of kalamata olives (divided), and crumbled feta cheese (about 2-3 tablespoons per bowl).

Drizzle each bowl with the lemon-olive oil dressing, sprinkle with toasted pine nuts and chopped fresh parsley.

Serve immediately or store in airtight containers for up to 3 days in the refrigerator.