Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional dressing: lemon juice, olive oil, and honey

Instructions:

1. Rinse quinoa under cold water. In a saucepan, bring water or vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15-20 minutes or until water is absorbed and quinoa is tender.
2. Preheat oven to 400°F (200°C). Toss diced bell pepper, zucchini, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until vegetables are tender and slightly caramelized.
3. In a large bowl, combine cooked quinoa and roasted vegetables.
4. If using dressing, whisk together lemon juice, olive oil, and honey. Drizzle over the salad and toss to combine.
5. Serve warm or chilled. Enjoy!