Mediterranean Quinoa Bowl with Roasted Vegetables

A flavorful and nutritious quinoa bowl with roasted vegetables and a tangy lemon-tahini dressing.

Ingredients

• 1/2 cup Quinoa
• 1 cup Broccoli florets
• 1/2 Red bell pepper
• 1/4 Red onion
• 2 tbsp Olive oil
• 1/2 Lemon
• 1 tbsp Tahini
• 1 clove Garlic
• 1/4 tsp Cumin
• 1/4 tsp Smoked Paprika
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Rinse quinoa thoroughly under cold water. Cook quinoa according to package instructions, using vegetable broth instead of water for enhanced flavor.
3. Chop broccoli, bell pepper, and red onion into bite-sized pieces.
4. Toss vegetables with 1 tbsp olive oil, cumin, smoked paprika, salt, and pepper.
5. Roast vegetables for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
6. While vegetables roast, prepare the dressing: In a small bowl, whisk together lemon juice, tahini, minced garlic, 1 tbsp olive oil, salt, and pepper. Add a tablespoon of water to thin the dressing if needed.
7. Assemble the bowl by layering cooked quinoa and roasted vegetables. Drizzle generously with lemon-tahini dressing.

Cuisine: Mediterranean

Suitability: vegetarian,gluten-free,dairy-free

Prep Time: 15 mins

Cook Time: 25 mins

Serving Size: 1

Meal Type: lunch