Save A vibrant and nourishing bowl featuring fluffy quinoa, a medley of perfectly roasted vegetables, and a zesty lemon-tahini dressing Ideal for meal prep or a satisfying vegetarian main
This recipe quickly became a staple in my kitchen because of its balance of flavors and ease of preparation
Ingredients
- Grains: 1 cup (180 g) quinoa rinsed, 2 cups (480 ml) water, 1/2 teaspoon salt
- Roasted Vegetables: 1 medium zucchini chopped, 1 red bell pepper diced, 1 yellow bell pepper diced, 1 small red onion sliced, 1 medium carrot sliced, 1 cup (150 g) cherry tomatoes halved, 2 tablespoons olive oil, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, Salt and pepper to taste
- Dressing: 1/4 cup (60 ml) tahini, 2 tablespoons lemon juice (about 1 lemon), 1 tablespoon olive oil, 1 tablespoon maple syrup or honey, 2 3 tablespoons water (to thin), 1 small garlic clove minced, Salt and pepper to taste
- Toppings (optional): 1/4 cup (30 g) crumbled feta cheese, 2 tablespoons toasted pumpkin seeds, Fresh parsley or cilantro chopped
Instructions
- Step 1:
- Preheat the oven to 425°F (220°C)
- Step 2:
- Arrange zucchini bell peppers red onion carrot and cherry tomatoes on a large baking sheet Toss with olive oil oregano smoked paprika salt and pepper Roast for 25 30 minutes stirring halfway until vegetables are tender and caramelized
- Step 3:
- Meanwhile bring 2 cups water and 1/2 teaspoon salt to a boil in a saucepan Stir in quinoa reduce heat to low cover and simmer for 15 minutes or until water is absorbed Remove from heat and let stand covered 5 minutes fluff with a fork
- Step 4:
- For the dressing whisk together tahini lemon juice olive oil maple syrup minced garlic and a pinch of salt and pepper Add water a tablespoon at a time until smooth and pourable
- Step 5:
- To assemble divide quinoa among bowls Top with roasted vegetables drizzle with dressing and garnish with feta pumpkin seeds and herbs as desired Serve warm or at room temperature
Save This dish always brings my family together around the table especially during chilly weeknights
Required Tools
Baking sheet saucepan with lid mixing bowls whisk knife and cutting board
Allergen Information
Contains sesame (tahini) and dairy (feta optional) Gluten-free as written always check ingredient labels for cross-contamination
Nutritional Information
Calories 370 Total Fat 16 g Carbohydrates 47 g Protein 10 g per serving
Save This quinoa and roasted vegetable bowl is a delicious way to enjoy a wholesome and colorful meal any day of the week
Recipe FAQs
- → How do I cook quinoa perfectly?
Rinse quinoa under cold water to remove bitterness. Simmer in salted water for 15 minutes until water is absorbed, then let it rest covered for 5 minutes before fluffing.
- → What vegetables work best for roasting in this bowl?
Zucchini, bell peppers, carrots, red onion, and cherry tomatoes roast beautifully, caramelizing and enhancing their natural sweetness.
- → Can I make the dressing ahead of time?
Yes, the lemon-tahini dressing can be prepared in advance and stored in the fridge for up to 3 days to deepen its flavors.
- → What are good substitutes for feta cheese?
You can use plant-based cheeses for a vegan option or omit it entirely to keep the bowl light and dairy-free.
- → How can I add protein to this bowl?
Additions like chickpeas or grilled tofu complement the quinoa and vegetables, boosting protein content without overpowering flavors.