Roasted Veggie Quinoa Bowl with Herb Dressing

Ingredients

• 150g quinoa
  1 red bell pepper, diced
  1 courgette, sliced
  1 aubergine, diced
  1 red onion, chopped
  2 tbsp olive oil
  Salt and pepper to taste
  1 tsp smoked paprika
  1 tsp dried oregano
  100g cherry tomatoes, halved
  Fresh parsley for garnish
  For the herb dressing:
  3 tbsp olive oil
  1 tbsp apple cider vinegar
  1 clove garlic, minced
  1 tsp Dijon mustard
  1 tsp maple syrup
  Salt and pepper to taste
  Fresh herbs (basil, parsley, or coriander), finely chopped

Instructions

1. Preheat the oven to 200°C (400°F).
   Rinse the quinoa under cold water and cook according to package instructions. Typically, this involves bringing 300ml of water to a boil, adding the quinoa, and simmering for about 15 minutes until fluffy.
   While the quinoa cooks, toss the diced red bell pepper, courgette, aubergine, and red onion with olive oil, salt, pepper, smoked paprika, and dried oregano in a large bowl.
   Spread the seasoned vegetables on a baking tray in a single layer and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelised.
   In a small bowl, whisk together the olive oil, apple cider vinegar, minced garlic, Dijon mustard, maple syrup, and chopped herbs to create the dressing. Season with salt and pepper to taste.
   Once the quinoa is cooked, fluff it with a fork and divide it into serving bowls.
   Top the quinoa with the roasted vegetables and halved cherry tomatoes.
   Drizzle the herb dressing over the bowls and garnish with fresh parsley.
   Serve warm and enjoy your Roasted Veggie Quinoa Bowl!