Zesty Roasted Garbanzo & Herb Quinoa

Ingredients

• 2 medium zucchini
• 1 large red bell peppers
• 1 cup cherry tomatoes
• 0.5 medium red onion
• 1 can chickpea
• 1 cup quinoa
• 0.25 cup extra virgin olive oil
• 2 tbsp lemon juice
• 0.25 cup parsley
• 2 tbsp fresh mint
• 2 cloves garlic
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tsp oregano
• 0.5 tsp ground cumin
• 0.5 english cucumber
• 0.25 cup olives

Instructions

1. 1Preheat oven to 400°F (200°C). In a large bowl, toss the chopped zucchini, bell pepper, cherry tomatoes, and sliced red onion with 2 tablespoons of extra virgin olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp oregano. Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
2. 2While the vegetables roast, cook the quinoa according to package directions.
3. 3Prepare the dressing by whisking together the remaining 2 tablespoons of extra virgin olive oil, lemon juice, minced garlic, chopped fresh parsley, chopped fresh mint, remaining 1/2 tsp kosher salt, remaining 1/4 tsp black pepper, remaining 1/2 tsp oregano, and ground cumin in a small bowl.
4. 4In a large serving bowl, combine the cooked quinoa, roasted vegetables, drained and rinsed garbanzo beans, diced English cucumber, and pitted olives.
5. 5Pour the prepared dressing over the bowl ingredients and toss gently to combine all components. Serve warm or at room temperature.