# What You'll Need:
→ 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 - 0.5 teaspoon smoked paprika
13 - Salt and freshly ground black pepper to taste
→ Fresh Herbs & Finish
14 - 0.25 cup chopped fresh parsley
15 - 2 tablespoons chopped fresh mint, optional
16 - Juice of 0.5 lemon
# How To Make It:
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.
03 - Roast vegetables in preheated oven for 20-25 minutes, stirring once halfway through, until golden and tender.
04 - In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes 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 minced garlic and sauté until fragrant, approximately 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 with salt and pepper as needed.
09 - Serve warm or at room temperature.
