Summer Roasted Rainbow Vegetable Quinoa Bowl

Start by preheating your oven to 450°F (232°C). While waiting, chop all of your vegetables as this prepare-ahead step allows for a smoother process down the line in this recipe.

Toss all the vegetables (broccoli, cauliflower, carrots, onion, bell peppers, and zucchini) with the olive oil, salt, and pepper on a baking sheet. Ensure they're nicely coated and spread in an even layer - this step ensures they roast evenly.

Roast the vegetables for about 20 minutes, or until they're tender and slightly browned. It might be helpful to toss the vegetables halfway through for even roasting.

While the vegetables are roasting, ensure your quinoa has been cooked according to the package instructions.

Once the vegetables are done, divide the cooked quinoa equally into four bowls. Top with the roasted vegetables.

Finally, sprinkle sesame seeds for a nice crunch and drizzle your favorite dressing over each bowl.