Chimichurri Bowl with Roasted Vegetables

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 2 zucchini
• 1 red bell pepper
• 1 ear of corn
• 1 tablespoon olive oil
• 15 ounces can black beans, rinsed well
• 4 ounces queso fresco
• 1 cup fresh parsley
• 1/2 cup fresh cilantro
• 1/2 cup olive oil
• 1/3 cup rice wine vinegar
• 3 cloves garlic
• 3/4 teaspoon ground red pepper
• 1/2 teaspoon cumin
• 1 dash Salt
• 1 dash Ground Black Pepper

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