Roasted Vegetable Quinoa Bowl

Ingredients

• 1 cup Quinoa
• 2 medium Zucchini
• 2 medium Bell Pepper
• 1 can (15 oz) Chickpeas
• 3 tbsp Olive Oil
• 2 cloves Garlic
• 2 tbsp Lemon Juice
• 2 tbsp Fresh Herbs

Instructions

1. Preheat oven to 425°F.
2. Chop zucchini and bell peppers into 1-inch pieces; drain the chickpeas.
3. Toss vegetables and chickpeas with olive oil, minced garlic, salt, and pepper on a sheet pan.
4. Roast for 25 minutes, stirring halfway through.
5. Meanwhile, cook quinoa in 2 cups water for 15 minutes; fluff.
6. Divide quinoa among bowls, top with roasted vegetables, drizzle with lemon juice, and sprinkle fresh herbs.