Quinoa, Chickpea and Roasted Vegetable Salad

Prepare ingredients and oven. Prepare all the ingredients and preheat the oven to 220 °C so everything is ready and cooking goes smoothly.

Cook the quinoa. Cook the rinsed quinoa according to the package instructions, then drain and set aside. If you don't want to check the package, cook it for about 12-15 minutes in boiling water.

Drain the chickpeas. Drain the chickpeas in a colander and let them drain.

Chop the vegetables. Slice the zucchini into 1-2 cm wide rounds or half-moons depending on the size of the zucchini, and cut the peppers into strips.

Roast the vegetables. Place the chickpeas, peppers, zucchini and washed cherry tomatoes in a roasting pan. Drizzle with olive oil, season with salt, toss and roast in the oven for about 15 minutes.

Combine vegetables with spinach. Remove the vegetables from the oven, transfer to a large bowl, add the spinach and drizzle everything with lemon juice.

Assemble the bowls. Put the quinoa in the bottom of the bowls, lightly season with salt, drizzle with lemon juice and a little olive oil. Top with the roasted vegetable and spinach mixture.

Serve. Serve immediately.