Roasted Vegetable Quinoa Bowl

 

Ingredients:

For the Roasted Vegetables:

• 2 cups broccoli florets
• 1 large red bell pepper, sliced
• 1 large zucchini, sliced
• 1 large carrot, julienned
• 1 red onion, thinly sliced
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the Quinoa:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 teaspoon olive oil
• Salt to taste

For the Lemon-Tahini Dressing:

• 1/4 cup tahini
• 3 tablespoons water
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Optional Garnishes:

• Fresh parsley, chopped
• Feta cheese, crumbled
• Toasted pine nuts

Instructions:

1. Preheat the Oven:

   • Preheat the oven to 400°F (200°C).

2. Prepare the Vegetables:

   • In a large mixing bowl, combine the broccoli, red bell pepper, zucchini, carrot, and red onion.
   • Drizzle with olive oil and toss to coat the vegetables evenly.
   • Sprinkle garlic powder, dried oregano, salt, and pepper. Toss again to ensure the vegetables are well seasoned.

3. Roast the Vegetables:

   • Spread the seasoned vegetables on a baking sheet in a single layer.
   • Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized, stirring halfway through.

4. Prepare the Quinoa:

   • While the vegetables are roasting, rinse the quinoa under cold water.
   • In a medium saucepan, combine quinoa, vegetable broth (or water), olive oil, and a pinch of salt.
   • Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.

5. Make the Lemon-Tahini Dressing:

   • In a small bowl, whisk together tahini, water, lemon juice, olive oil, minced garlic, salt, and pepper until smooth and well combined.

6. Assemble the Bowl:

   • Divide the cooked quinoa among serving bowls.
   • Top with the roasted vegetables.

7. Drizzle with Dressing:

   • Drizzle the lemon-tahini dressing over the quinoa and vegetables.

8. Garnish:

   • Garnish with chopped fresh parsley, crumbled feta cheese, and toasted pine nuts if desired.

9. Serve:

   • Serve the roasted vegetable quinoa bowls immediately, and enjoy a wholesome and delicious meal!

This Roasted Vegetable Quinoa Bowl is not only packed with nutrients but also bursting with flavors and textures. It's a versatile dish that can be customized with your favorite vegetables and toppings. Enjoy!