Directions

1. 1
   Preheat the oven to 425°F (220°C).
2. 2
   In a pot, combine quinoa and water; bring to a boil, then cover and simmer for 15 minutes.
3. 3
   On a baking sheet, toss the bell pepper, zucchini, and cherry tomatoes with olive oil, salt, and pepper.
4. 4
   Roast for 20 minutes until tender.
5. 5
   Fluff the cooked quinoa with a fork and mix in the roasted vegetables.
6. 6
   Drizzle with lemon juice and garnish with fresh parsley before serving.