Quinoa Veggie Bowl

Rinse quinoa in a fine mesh strainer under cold water until water runs clear. In a medium saucepan, bring vegetable broth to a boil, then add rinsed quinoa. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.

While quinoa cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced zucchini and red bell pepper, cook for 4-5 minutes until tender-crisp. Add cherry tomatoes and red onion, cook 2-3 minutes more. In a small bowl, whisk together remaining olive oil, lemon juice, minced garlic, salt, and pepper.

Transfer cooked quinoa to a large serving bowl and gently fold in the sautéed vegetables. Drizzle with lemon herb dressing and toss gently to combine. Sprinkle with fresh chopped parsley and season with additional salt and pepper to taste.

Divide the quinoa veggie mixture among serving bowls. Garnish with additional fresh parsley and lemon wedges if desired. Serve warm or at room temperature. This bowl can also be refrigerated and enjoyed cold as a nutritious meal prep option.