1. Rinse quinoa under cold water then combine with water or broth in a pot and bring to a boil.

2. Reduce heat to low, cover, and simmer quinoa for 15 minutes until liquid is absorbed, then fluff with a fork.

3. Toss sliced zucchini bell peppers and carrots with olive oil garlic powder salt and pepper.

4. Heat a grill pan or outdoor grill to medium-high and cook vegetables for 3–4 minutes per side until charred and tender.

5. Arrange warm quinoa in bowls and top with grilled vegetables and cherry tomatoes.

6. Drizzle with lemon juice and additional olive oil if desired.

7. Add optional toppings such as avocado or feta and garnish with fresh herbs.

8. Serve immediately while warm