Ingredients:

1 cup quinoa, rinsed and drained

2 cups water

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 medium-sized zucchini, sliced

1 medium-sized eggplant, cubed

1 small red onion, sliced

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/4 teaspoon cumin

1/4 teaspoon chili powder

1/4 cup chopped fresh parsley

1/4 cup crumbled feta cheese

Instructions:

Preheat the oven to 400°F (200°C).

In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the water has been absorbed and the quinoa is cooked through. Fluff with a fork and set aside.

In a large mixing bowl, toss together the sliced peppers, zucchini, eggplant, and red onion with olive oil, salt, black pepper, oregano, garlic powder, cumin, and chili powder.

Spread the veggies in a single layer on a baking sheet and bake for 25-30 minutes or until tender and browned.

To assemble the bowl, divide the cooked quinoa among four bowls. Top with the roasted veggies, fresh parsley, and crumbled feta cheese.

Serve warm or chilled.

Calorie Breakdown (per serving):

Calories: 320

Protein: 9g

Carbohydrates: 44g

Fat: 12g

Fiber: 8g