Place the rinsed quinoa and 2 cups water or vegetable broth into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer for 15 minutes or until liquid is absorbed and quinoa is tender.

Finish quinoa

Remove the pan from heat and keep covered for 5 minutes. Fluff quinoa with a fork. Stir in 1 tablespoon olive oil, minced garlic, lemon zest, lemon juice, chopped parsley, 1 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Set aside to cool slightly so it holds shape when assembled.

Roasted Colorful Vegetables (inside)

Prep and roast vegetables

Preheat oven to 425°F (220°C). Toss the diced red and yellow bell peppers, zucchini, halved cherry tomatoes and sliced red onion with 1 tablespoon olive oil, chopped thyme (or oregano), 1/2 tsp salt and 1/4 tsp black pepper on a rimmed baking sheet. Spread evenly and roast for 12–15 minutes, stirring once halfway, until vegetables are tender and edges begin to caramelize. Remove from oven and let cool slightly.

If using vegetables with high moisture (like cherry tomatoes), drain any excess juices before assembly so the exterior stays crisp.

Crisp Outside Topping

Make topping

In a small bowl combine panko breadcrumbs, grated Parmesan, melted butter, 1/2 tsp lemon zest, 1 tsp chopped parsley, 1/8–1/4 tsp salt and a pinch of black pepper. Mix until crumbs are evenly moistened.

Toast (optional)

For extra crunch, spread the breadcrumb mixture on a small baking sheet and bake at 375°F (190°C) for 5–7 minutes, stirring once, until golden. Let cool.

Assembly & Finishing

Form base and fill

Lightly grease a 6–8 ounce ramekin or 3–4 inch round ring mold with the reserved olive oil. Spoon a portion (about 1/2 cup) of the warm herbed quinoa into the bottom and press gently to create a compact base. Add a layer (about 1/3 cup) of the roasted vegetables to form the 'inside' center, pressing lightly so they sit flush with the quinoa.

Top and crisp

Mound another 1/4–1/3 cup quinoa over the vegetables to encase them, pressing gently to form a firm tower. Sprinkle the breadcrumb-Parmesan mixture evenly over the top, pressing lightly so crumbs adhere. Place the ramekin on a baking sheet and bake at 400°F (200°C) for 8–10 minutes, or until the outside breadcrumb topping is golden and crisp.

Unmold and garnish

Remove from oven and let rest 2 minutes. Run a small offset spatula or knife around the edge to loosen, then invert onto a serving plate to reveal the 'inside out' presentation (vegetable-filled center). Garnish with microgreens or chopped chives and an extra pinch of lemon zest. Serve immediately.