Mediterranean Quinoa Bowl
A grain bowl built on fluffy quinoa, dressed with tahini-lemon sauce, and topped with roasted vegetables and fresh herbs. Assemble cold or warm; components are prepared separately and combined just before serving.
Ingredients
Method
Rinse quinoa under cold water. In a pot, bring vegetable broth to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Let stand 5 minutes off heat, then fluff with a fork.
Preheat oven to 425°F. Toss zucchini and cherry tomatoes with 2 tbsp olive oil, 0.25 tsp salt, and 0.125 tsp pepper. Spread on sheet pan and roast for 20–25 minutes, stirring halfway, until golden and tender.
In a bowl, whisk together tahini, lemon juice, minced garlic, remaining 1 tbsp olive oil, 0.5 tsp salt, and 0.125 tsp pepper. Slowly add 3–4 tbsp water, whisking until smooth and pourable.
Divide cooked quinoa among four bowls. Top with roasted vegetables, fresh red onion, and cucumber. Drizzle generously with tahini-lemon dressing.
Garnish with fresh parsley and sesame seeds. Serve at room temperature or chilled.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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