Mediterranean Quinoa Bowl with Roasted Vegetables

Preheat oven to 400°F (200°C).

In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is cooked through. Fluff with a fork.

While the quinoa is cooking, in a large bowl, toss the bell peppers, zucchini, red onion, and cherry tomatoes with 2 tablespoons of olive oil, oregano, basil, salt, and pepper.

Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and slightly browned, flipping halfway through.

While the vegetables are roasting, prepare the dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, parsley, and mint.

Once the quinoa and vegetables are cooked, divide the quinoa among 4 bowls. Top with the roasted vegetables.

Drizzle the lemon-herb dressing over each bowl. Sprinkle with feta cheese and Kalamata olives (if using).

Serve immediately or store in the refrigerator for later. Serving with a side of hummus is also an option.