Roasted Vegetable Quinoa

Preheat oven to 400°F (200°C).

Chop 1 red bell pepper, 1 yellow bell pepper, 1 zucchini, and 1/2 red onion into 1-inch pieces. Halve 1 cup cherry tomatoes.

Toss the chopped vegetables and cherry tomatoes with 2 tbsp olive oil, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper on a large baking sheet.

Roast for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

While vegetables roast, rinse 1 cup quinoa under cold water. Combine rinsed quinoa with 2 cups vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy.

Fluff the cooked quinoa with a fork and gently fold in the roasted vegetables.