Roasted Vegetable & Quinoa Mediterranean Bowl

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

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. Fluff with a fork and set aside to cool.

On the prepared baking sheet, toss diced red bell pepper and zucchini with 1 tablespoon of olive oil, salt, and pepper. Roast for 15-20 minutes, or until tender-crisp and slightly caramelized.

In a large bowl, combine the cooled quinoa, roasted vegetables, halved cherry tomatoes, finely diced red onion, and chopped fresh parsley.

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, and dried oregano to create the dressing.

Pour the dressing over the quinoa and vegetable mixture. Toss gently to combine all ingredients thoroughly.

Serve immediately or chill for at least 30 minutes for flavors to meld.