Mediterranean Quinoa Bowl with Roasted Vegetables and Lemon-Herb Dressing

Preheat oven to 400°F (200°C).

Rinse the quinoa thoroughly in a fine-mesh sieve.

In a saucepan, combine the 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. Fluff with a fork and set aside.

While the quinoa is cooking, toss the eggplant, zucchini, red bell pepper, and red onion with 2 tablespoons of olive oil, oregano, basil, salt, and pepper on a baking sheet.

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

While the vegetables are roasting, prepare the lemon-herb dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, chopped parsley, and chopped mint.

In a large bowl, combine the cooked quinoa, roasted vegetables, and cherry tomatoes.

Pour the lemon-herb dressing over the quinoa and vegetables and toss gently to combine.

Divide the quinoa bowl among serving bowls and top with crumbled feta cheese.