Golden Roasted Veggie & Pinto Quinoa

Ingredients

• 1 can pinto beans
• 1 large red bell peppers
• 1 large zucchini
• 1 medium red onion
• 1 cup cherry tomatoes
• 2 cup spinach
• 1 cup cooked quinoa
• 5 tbsp extra virgin olive oil
• 3 cloves garlic
• 1 tsp oregano
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp lemon juice
• 0.25 cup parsley
• 2 tbsp fresh mint
• 1 tsp dijon mustard
• 2 tbsp pumpkin seeds

Instructions

1. 1Preheat oven to 400°F (200°C). On a baking sheet, toss the chopped red bell pepper, zucchini, red onion, and halved cherry tomatoes with 3 tbsp of extra virgin olive oil, minced garlic, dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
2. 2While the vegetables roast, prepare the dressing: In a small bowl, whisk together 2 tbsp of extra virgin olive oil, fresh lemon juice, Dijon mustard, chopped fresh parsley, and chopped fresh mint. Season the dressing with salt and black pepper to taste.
3. 3Assemble the bowls by layering the cooked quinoa, fresh spinach, the roasted vegetables, and the rinsed pinto beans.
4. 4Drizzle generously with the lemon-herb dressing and sprinkle with the toasted pumpkin seeds before serving.