Mediterranean Lemon-Herb Quinoa Bowl

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.

Wash 2 medium zucchini and cut them into large 1-inch thick half-moon chunks. Wash 2 cups cherry tomatoes and leave them whole. Keeping the vegetables in large, distinct pieces allows anyone who dislikes them to easily identify and bypass them.

Spread the zucchini chunks and cherry tomatoes across the prepared sheet pan. Drizzle with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat, then roast in the oven for 15 to 18 minutes until the zucchini is tender-crisp and the tomatoes are blistered.

While the vegetables roast, prepare the dressing. Finely zest and juice 1 large lemon to yield 1 tsp zest and 2 tbsp juice. Mince 2 cloves of garlic. In a small bowl, whisk together the lemon zest, lemon juice, minced garlic, 1 tsp dried oregano, 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper.

Reheat the leftover components separately to accommodate different preferences. Place 3 cups leftover cooked quinoa in a microwave-safe bowl, sprinkle with 1 tbsp water, cover, and microwave on high for 2 minutes until hot. In a small skillet over medium-low heat, warm 0.5 lb leftover cooked chicken breasts (diced) with 1 tsp water for 3 minutes. In a separate small skillet, warm 0.5 lb leftover cooked large shrimp for 3 minutes.

Divide the 3 cups warmed leftover quinoa equally among three serving bowls. Drizzle 1 tbsp of the lemon-herb dressing over the quinoa in each bowl and gently toss to coat.

Divide the roasted zucchini and blistered cherry tomatoes among the bowls, keeping them concentrated on one side so they can be easily avoided if desired.

Distribute the warmed proteins according to preference: add the 0.5 lb warmed chicken to the bowl for the seafood-avoider, and the 0.5 lb warmed shrimp to the bowl for the seafood-lover. Divide any remaining protein as desired.

Finely chop 1/4 cup fresh parsley. Garnish each bowl with 1/2 cup crumbled feta cheese and the chopped parsley divided evenly. Serve immediately.