This nourishing quinoa bowl is a delightful combination of roasted vegetables and protein-packed quinoa, making it a perfect meal for lunch or dinner. Topped with a creamy tahini dressing, it’s both satisfying and bursting with flavor.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water (find my broth recipes HERE and HERE)
- 2 cups mixed vegetables (such as bell peppers, zucchini, and carrots), chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup or honey
- 1-2 tablespoons water (to thin the dressing)
- Fresh parsley for garnish (optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the chopped mixed vegetables with olive oil, salt, and pepper.
3. Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While the vegetables are roasting, cook the quinoa. In a medium saucepan, combine the rinsed quinoa and vegetable broth or water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
5. In a small bowl, whisk together the tahini, lemon juice, maple syrup or honey, and water until smooth. Adjust the consistency by adding more water if needed.
6. Once the quinoa and vegetables are ready, assemble the bowls by placing a scoop of quinoa at the bottom, topped with roasted vegetables.
7. Drizzle the tahini dressing over the top and garnish with fresh parsley if desired.
8. Serve warm and enjoy your healthy quinoa bowl!
Aprile's Kitchen 