Mediterranean Roasted Vegetable and Quinoa Bowl

Ingredients

• 2 medium bell peppers, sliced
• 2 medium zucchini, sliced
• 1 medium red onion, sliced
• 3 tablespoons olive oil
• 1 cup quinoa, uncooked
• 1 15-ounce can chickpeas, drained and rinsed
• 1 pint cherry tomatoes, halved
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a large bowl, toss the sliced bell peppers, zucchini, and red onion with 2 tablespoons of olive oil. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.