# Components:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups vegetable broth or water
→ Vegetables
03 - 1 small red bell pepper, diced
04 - 1 small zucchini, diced
05 - 1 small carrot, peeled and diced
06 - 1 small red onion, diced
07 - 1 cup cherry tomatoes, halved
08 - 2 tablespoons olive oil
→ Aromatics & Seasonings
09 - 2 cloves garlic, minced
10 - 1 teaspoon ground cumin
11 - 1 teaspoon dried thyme
12 - ½ teaspoon smoked paprika
13 - Salt and freshly ground black pepper, to taste
→ Fresh Herbs & Finish
14 - ¼ cup chopped fresh parsley
15 - 2 tablespoons chopped fresh mint (optional)
16 - Juice of ½ lemon
# Directions:
01 - Preheat oven to 425°F.
02 - On a large baking sheet, toss bell pepper, zucchini, carrot, red onion, and cherry tomatoes with olive oil, salt, and pepper until evenly coated.
03 - Roast vegetables in preheated oven for 20-25 minutes, stirring once halfway through, until golden and tender.
04 - Combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
05 - Fluff cooked quinoa with a fork to separate grains.
06 - In a large skillet, heat a drizzle of olive oil over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Stir in cumin, thyme, and smoked paprika.
07 - Add cooked quinoa and roasted vegetables to the skillet. Toss gently to combine and warm through.
08 - Remove from heat. Add parsley, mint if using, and lemon juice. Toss well and adjust seasoning as needed.
09 - Serve warm or at room temperature.
