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Quinoa & Roasted Vegetable Bowl
Course: Lunch, DinnerCuisine: Middle Eastern
Ingredients
- 1 cup
quinoa, rinsed
- 2 cups
water
- 1
zucchini, chopped
- 1
red bell pepper, chopped
- 1 cup
broccoli florets
- 1 tbsp
olive oil
- 2 tbsp
tahini
- 1 tbsp
lemon juice
- 1
garlic clove, minced
pinch salt & pepper
Directions
Preheat oven to 400°F (200°C).
Toss zucchini, pepper, and broccoli with olive oil, salt, and pepper. Spread on baking sheet. Roast 20 minutes.
Cook quinoa in water: bring to boil, cover, simmer 15 minutes.
Whisk tahini, lemon juice, garlic, and 1–2 tbsp water to make dressing.
Assemble bowls with quinoa, roasted veggies, and drizzle dressing on top.
Nutrition Facts
- Quinoa is a complete protein; tahini provides healthy fats.
