Roasted Vegetable Bowl with Quinoa

1. Cook quinoa according to package instructions.

2. Roast Cipollini onions with olive oil and salt until tender.

3. Roast little squashes with harissa paste until cooked.

4. Blanch rainbow chard in salted boiling water for a few minutes.

5. Season tomatoes with salt and balsamic glaze.

6. Assemble the bowl by combining quinoa, roasted vegetables, blanched chard, seasoned tomatoes, and chickpeas or lentils.

Tips

1. Prep large batches of roasted vegetables and grains to use throughout the week.

2. Add different veggies and proteins to keep it varied and enjoyable.

3. Use high-quality seasonal vegetables for the best flavor.