Mediterranean Quinoa Bowl with Roasted Vegetables and Feta

Preheat oven to 400°F (200°C).

In a small pot, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is cooked through. Fluff with a fork and set aside.

In a large bowl, toss the eggplant, zucchini, red bell pepper, and red onion with olive oil, oregano, basil, garlic powder, salt, and pepper.

Spread the vegetables in a single layer on a baking sheet.

Roast for 25-30 minutes, or until the vegetables are tender and slightly browned, flipping halfway through.

In a large bowl, combine the cooked quinoa, roasted vegetables, cherry tomatoes, feta cheese, and Kalamata olives.

Drizzle with lemon juice and toss gently to combine.

Garnish with fresh parsley and serve warm or at room temperature.