Step 1

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.

Step 2

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.

Step 3

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.