PCOS Hormone Balancing Bowl - Quinoa and Roasted Veggie Bowl with Tahini Dressing

1. Preheat oven to 400F (200C). 2. Chop the bell peppers and zucchini into bite-sized pieces. 3. Toss the chopped vegetables and cherry tomatoes with olive oil, salt, and pepper. 4. Spread the vegetables on a baking sheet and roast for 20 minutes. 5. While the vegetables are roasting, rinse the quinoa under cold water. 6. Bring 2 cups of water to a boil, add the quinoa, reduce heat to low, cover, and let simmer for 15 minutes. 7. To make the tahini dressing, combine tahini, lemon juice, minced garlic, cumin, and water in a small bowl. Stir until smooth. 8. Divide the cooked quinoa between two bowls. Top with roasted vegetables and drizzle with tahini dressing.