Roasted Mushroom Pepper Quinoa

1/4 cup quinoa dry
1 medium bell pepper, sliced
1/4 cup crimini mushroom, sliced
2 oz. firm tofu, diced small
Olive oil & herbs to taste (I used oregano and tarragon)

For vegetables:
Preheat oven to 425F.
Roast bell pepper and mushrooms in enough olive oil to cover when tossed with herbs and a pinch of salt & pepper for 25 minutes total. About 15 minutes through, turn and toss for even roasting.
For tofu:
Sauté over medium heat with a little olive oil until lightly browned.
For quinoa:
Bring to a boil with 2 parts water. Lower heat and allow to simmer for about 15 minutes. Add water if necessary. For the last 3 or so minutes, combine vegetables and quinoa and stir to evenly heat and blend flavors.

NUTRITION
225cal, 35g carbs, 12g protein, 5g fat
154% vit. C, 25% iron