Step 1: Preheat your oven to 425°F (220°C). This high temperature will help your vegetables caramelize beautifully.
Step 2: In a large mixing bowl, add the zucchini, red bell pepper, and onion. Drizzle with the extra virgin olive oil, and season with black pepper and sea salt to taste. Toss everything together until the vegetables are well coated.
Step 3: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
Step 4: While the vegetables are roasting, rinse the quinoa under cold water. In a medium pot, combine the rinsed quinoa and vegetable broth. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
Step 5: Once the veggies are out of the oven and the quinoa is cooked, transfer the quinoa to a large mixing bowl. Add the roasted vegetables, fresh basil, and halved grape tomatoes. Toss everything gently to combine.
Step 6: To finish, sprinkle the grated Parmesan cheese over the top and serve warm. This Quinoa With Roasted Vegetables is perfect as a standalone dish or as a side to your favorite protein.
