Mediterranean Grain Bowl

Cook quinoa according to package directions and let cool slightly.

Roast diced zucchini, bell pepper, and red onion with olive oil at 200°C for 20 minutes.

Prepare lemon dressing with olive oil, lemon juice, garlic, oregano, salt, and pepper.

Divide quinoa among bowls and top with roasted vegetables.

Add a generous scoop of hummus, kalamata olives, and sun-dried tomatoes.

Drizzle with lemon dressing and garnish with fresh parsley.