Mediterranean Quinoa Bowl with Roasted Vegetables

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

Rinse 1 cup of quinoa under cold water using a fine-mesh strainer. Add to a medium saucepan with 2 cups of gluten-free vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.

While quinoa cooks, prepare the vegetables. Peel and cut 3 medium carrots into 1/2-inch diagonal slices. Cut 2 medium red bell peppers into 1-inch chunks. Slice 2 medium zucchini into 1/2-inch half-moons. Cut 1 medium red onion into 1-inch wedges. Halve 1 pint of cherry tomatoes.

In a large bowl, combine the prepared carrots, bell peppers, zucchini, red onion, and cherry tomatoes. Mince 4 cloves of garlic and add to the vegetables.

In a small bowl, whisk together 3 tablespoons of olive oil, juice from half a lemon, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Pour the marinade over the vegetables and toss to coat evenly. Spread the vegetables in a single layer across the two baking sheets, ensuring they're not overcrowded.

Roast vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until tender and slightly caramelized at the edges.

While vegetables are roasting, dice 1 medium cucumber into small cubes. Roughly chop 1/2 cup of kalamata olives. Crumble 3/4 cup of feta cheese. Chop 1/4 cup of fresh parsley and 2 tablespoons of fresh mint.

In a dry skillet over medium heat, toast 1/4 cup of pine nuts for 3-4 minutes until golden, stirring frequently to prevent burning. Remove from heat immediately.

Fluff the cooked quinoa with a fork and season with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and juice from the remaining half lemon. Stir in 1 tablespoon of olive oil.

To assemble the bowls, divide the quinoa among four bowls. Top each with a portion of the roasted vegetables, cucumber, olives, feta cheese, fresh herbs, and toasted pine nuts.

Serve warm or at room temperature, with additional lemon wedges if desired.