# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/4 teaspoon salt
→ Vegetables
04 - 1 medium red bell pepper, diced
05 - 1 medium zucchini, sliced
06 - 1 small red onion, cut into wedges
07 - 1 cup cherry tomatoes, halved
08 - 1 medium carrot, sliced
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon salt
→ Herb Dressing
13 - 1/4 cup extra-virgin olive oil
14 - 2 tablespoons freshly squeezed lemon juice
15 - 1 tablespoon red wine vinegar
16 - 1 teaspoon Dijon mustard
17 - 1 clove garlic, minced
18 - 1/4 cup fresh parsley, finely chopped
19 - 2 tablespoons fresh basil, finely chopped
20 - Salt and pepper, to taste
→ Toppings (optional)
21 - 1/3 cup crumbled feta cheese
22 - 1/4 cup toasted pumpkin seeds
23 - 1 avocado, sliced
# Step-by-Step Guide:
01 - Preheat the oven to 425°F.
02 - Arrange diced bell pepper, sliced zucchini, red onion wedges, halved cherry tomatoes, and sliced carrot on a baking sheet. Drizzle with olive oil, then sprinkle smoked paprika, salt, and black pepper. Toss to evenly coat.
03 - Roast the vegetables for 25 to 30 minutes, stirring halfway through, until tender and golden.
04 - In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork.
05 - Whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, parsley, and basil in a small bowl. Season with salt and pepper to taste.
06 - Divide quinoa evenly among four bowls. Top with roasted vegetables and drizzle with herb dressing.
07 - If desired, garnish with crumbled feta, toasted pumpkin seeds, and sliced avocado. Serve warm or at room temperature.
