Ingredients:
- 1 large red bell pepper, seeded and chopped (approx. 200g / 7 oz)
- 1 large yellow bell pepper, seeded and chopped (approx. 200g / 7 oz)
- 1 medium red onion, chopped (approx. 150g / 5.3 oz)
- 2 medium zucchini, chopped (approx. 300g / 10.6 oz)
- 1 pint cherry tomatoes, halved (approx. 280g / 10 oz)
- 1 (15-ounce / 425g) can chickpeas, drained and rinsed
- 3 tablespoons olive oil (45 ml)
- 1 teaspoon dried oregano (5 ml)
- 1/2 teaspoon dried basil (2.5 ml)
- Salt and freshly ground black pepper to taste
- 1 cup quinoa, rinsed (approx. 185g / 6.5 oz)
- 2 cups water or vegetable broth (475 ml)
- 1/4 cup olive oil (60 ml)
- 3 tablespoons lemon juice (45 ml, from about 1 large lemon)
- 2 tablespoons chopped fresh parsley (30 ml)
- 1 tablespoon chopped fresh mint (15 ml)
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional) (1.25 ml)
- Salt and freshly ground black pepper to taste
Instructions:
- Preheat oven to 400°F (200°C). Chop vegetables and rinse chickpeas.
- Toss vegetables and chickpeas with olive oil, oregano, basil, salt, and pepper on a baking sheet. Spread in a single layer and roast until tender and slightly caramelized (about 30 minutes).
- Combine quinoa and water/broth in a saucepan. Bring to a boil, then reduce heat and simmer, covered, until the liquid is absorbed and the quinoa is cooked (about 15 minutes). Fluff with a fork.
- Whisk together olive oil, lemon juice, parsley, mint, garlic, red pepper flakes (if using), salt, and pepper in a small bowl.
- Divide quinoa among the storage containers. Top with roasted vegetables and chickpeas. Drizzle with lemon-herb dressing.
- Allow to cool completely before covering and refrigerating.