Cook the quinoa:

• Rinse 1 cup of quinoa under cold water.
• In a medium pot, combine the quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed.
• Fluff the quinoa with a fork and set aside.

Roast the vegetables:

• Preheat the oven to 400°F (200°C).
• On a baking sheet, spread out the chopped zucchini, bell pepper, and sliced carrot. Drizzle with 1 tablespoon olive oil, then sprinkle with cumin, paprika, garlic powder, salt, and pepper. Toss the vegetables to coat evenly.
• Roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly browned, stirring halfway through for even roasting.

Assemble the bowl:

• Divide the cooked quinoa into 4 bowls.
• Top with the roasted vegetables and drizzle with fresh lemon juice.
• Garnish with fresh cilantro, if desired.

Serve:

• Serve immediately or store in the refrigerator for a quick meal later.

• Preheat oven to 400°F. Toss zucchini, bell pepper, and onion with 1 tablespoon of the olive oil, salt, and pepper. Spread evenly on a baking sheet.
• Place tilapia fillets on the same sheet. Drizzle with remaining olive oil, lemon juice, garlic, oregano, salt, and pepper.
• Bake for 15-18 minutes, until the tilapia is flaky and veggies are tender.
• Serve immediately or freeze portions for later use.