Mediterranean Roasted Vegetable and Chickpea Quinoa Bowl

Ingredients

• 2 cups quinoa, rinsed
• 1 can chickpeas, drained and rinsed
• 2 medium zucchini, chopped
• 1 medium eggplant, chopped
• 1 pint cherry tomatoes, halved
• 1 small red onion, sliced
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp lemon juice
• 1/4 cup fresh parsley, chopped
• 2 tsp fresh oregano, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a large bowl, toss the chopped zucchini, eggplant, cherry tomatoes, and red onion with 2 tablespoons of olive oil, garlic, salt, and pepper.