This vibrant quinoa and vegetable bowl is a perfect gluten-free meal, bursting with flavor and nourishment. Packed with protein-rich quinoa, colorful roasted veggies, and a tangy lemon-tahini dressing, it’s an ideal lunch or dinner option. Easy to prepare and customizable, this dish offers a hearty yet light experience, making it a go-to for healthy eaters and busy weeknights.
– makes about 4 servings –
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1-2 tablespoons water (to thin dressing)
- Fresh parsley, chopped (for garnish)
Steps
- Preheat the oven to 400°F (200°C).
- In a medium saucepan, combine the quinoa and vegetable broth; bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- While the quinoa cooks, place the diced bell pepper, zucchini, cherry tomatoes, and broccoli on a baking sheet.
- Drizzle the veggies with olive oil, salt, and pepper; toss to coat.
- Roast in the oven for 20-25 minutes until tender and slightly caramelized.
- In a small bowl, whisk together the tahini, lemon juice, and water until smooth; set aside.
- Once the quinoa is cooked, fluff with a fork and divide among four bowls.
- Top each bowl with the roasted vegetables and drizzle with the tahini dressing.
- Garnish with fresh parsley and serve warm or at room temperature.
