Nourishing Quinoa and Veggie Bowl
Savor the vibrant flavors of this Nourishing Quinoa and Veggie Bowl, featuring protein-packed quinoa, roasted seasonal vegetables, and a zesty lemon-tahini dressing. This wholesome meal is not only colorful and appetizing but also rich in nutrients, fiber, and essential vitamins. Perfect for a quick weeknight dinner or as a meal prep option. Enjoy a satisfying and healthy dinner that fuels your body!
ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- Fresh parsley, chopped (for garnish)
steps
- 1.
Preheat your oven to 400°F (200°C).
- 2.
In a medium saucepan, combine rinsed quinoa and vegetable broth; bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
- 3.
While quinoa cooks, toss zucchini, bell pepper, cherry tomatoes, and chickpeas with olive oil, garlic powder, salt, and pepper in a large bowl. Spread mixture on a baking sheet.
- 4.
Roast vegetables in the oven for about 20 minutes or until tender, stirring halfway through.
- 5.
In a small bowl, mix tahini, lemon juice, and water until smooth. Adjust seasoning if necessary.
- 6.
Once quinoa and veggies are done, fluffed quinoa with a fork and serve in bowls, topped with roasted vegetables and drizzled with tahini dressing.
- 7.
Garnish with chopped parsley before serving.