quinoa bowl recipes
This vibrant quinoa bowl is packed with roasted vegetables and a zesty lemon-tahini dressing. It's a delicious and healthy dish, perfect as a filling lunch or dinner. Packed with nutrients and flavor, this recipe serves 4 and is a delightful option for meal prep or a family dinner.
Equipment
- 1 baking sheet
- 1 mixing bowl
- 1 pot for cooking quinoa
- 1 whisk
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 1 cup quinoa (dry) Rinse under cold water before cooking.
- 2 cups water or vegetable broth
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 medium red onion, sliced
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup (optional)
- 1-2 tablespoons water (for thinning dressing)
- fresh parsley or cilantro for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the quinoa under cold water and drain. In a pot, combine the rinsed quinoa and 2 cups of water or vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
- On a baking sheet, toss the diced zucchini, red bell pepper, cherry tomatoes, and sliced red onion with olive oil, salt, pepper, dried oregano, and garlic powder.
- Roast the vegetables in the preheated oven for about 25 minutes, or until they're tender and slightly charred. Stir halfway through cooking for even roasting.
- In a mixing bowl, whisk together tahini, lemon juice, maple syrup (if using), and 1-2 tablespoons of water until smooth and creamy to prepare the dressing.
- Once the quinoa is cooked, fluff it with a fork and divide it among four bowls. Top with the roasted vegetables and drizzle with the lemon-tahini dressing.
- Garnish with fresh parsley or cilantro if desired. Serve warm or at room temperature.
Notes
Feel free to customize this bowl by adding your favorite vegetables or proteins such as chickpeas or grilled chicken.
The dressing can be made ahead of time and stored in the refrigerator for up to a week. Just give it a good stir before using.
Leftover quinoa and vegetables are great for lunch the next day!