Greek Quinoa Bowl with Roasted Vegetables

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Combine the 1 cup of Quinoa and 2 cups of Water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Let it sit, covered, off the heat for 5 minutes.
3. 3While the quinoa cooks, chop the 1 medium Eggplant, 2 medium Bell peppers (red and yellow), 1 medium Zucchini, and 0.5 medium Red onion into 2.54 cm cubes. Place the chopped vegetables in a large bowl.
4. 4Add 2 tablespoons of Olive oil to the bowl with the vegetables. Toss everything together until the vegetables are evenly coated. Spread the coated vegetables in a single layer on a large baking sheet.
5. 5Roast the vegetables in the preheated oven for 25 to 30 minutes. They are done when they are tender and have slightly browned edges. While the vegetables roast, prepare the dressing.
6. 6In a small bowl, whisk together the remaining 2 tablespoons of Olive oil, 3 tablespoons of Lemon juice, and 1 teaspoon of Dried oregano. Season with salt and pepper if desired.
7. 7To assemble the bowls, divide the cooked quinoa among four bowls. Top the quinoa with the roasted vegetables. Crumble the 0.5 cup of Feta cheese over the vegetables. Drizzle the lemon-herb dressing over everything and toss gently.

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