Rinse quinoa under cold water. In a medium saucepan, bring water or vegetable broth to a boil.
Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
Prepare Vegetables:
Preheat oven to 400°F (200°C).
Toss sliced bell pepper, zucchini, and cherry tomatoes with olive oil, salt, and pepper on a baking sheet.
Roast in the oven for 15-20 minutes, or until vegetables are tender and slightly caramelized.
Grill Chicken (or Tofu):
Season chicken breasts with salt and pepper. Grill over medium-high heat for 6-8 minutes per side, or until cooked through and juices run clear. Slice thinly.
For tofu, toss cubed tofu with olive oil, salt, and pepper, then grill until lightly browned on all sides.
Assemble Quinoa Bowls:
Divide cooked quinoa among serving bowls.
Top with roasted vegetables and grilled chicken (or tofu).
Garnish with fresh basil leaves, a squeeze of lemon juice, and a drizzle of balsamic glaze if desired.
Serve:
Enjoy immediately, or store in airtight containers for meal prep lunches throughout the week.
