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Pre-heat oven to 400 degrees F. Place the diced zucchini, summer squash, onion and cherry tomatoes on a large baking sheet and drizzle with olive oil (2-3 teaspoons) and season with salt, pepper and Italian seasoning. Make sure all vegetables are evenly coated and roast for 30 minutes, until tender and starting to caramelize.
Add quinoa to a medium sized pot and cover with 1 1/2 cups cold water. Bring to a simmer and let cook until quinoa is cooked through and there’s no more water, 12-15 mins. Set aside.
Assemble meal prep bowls in a refrigerator safe container. In each bowl, add 1/4 of the quinoa (a heaping 1/2 cup) 1/2 cup chickpeas, 1/4 of the roasted veggies. Top with fresh herbs and balsamic dressing, or dressing of your choice, before enjoying.