Mediterranean Quinoa Bowl
Protein-packed quinoa with roasted vegetables, chickpeas, and tahini dressing.
🥘 Ingredients
Base
- 1.5 cups quinoa, rinsed
- 3 cups vegetable broth
- 1 can (15 oz) chickpeas, drained
- 1 cup cherry tomatoes, halved
Vegetables
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 2 tbsp olive oil
- 1 tsp dried herbs
Tahini Dressing
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1-2 tbsp water
- 1 clove garlic, minced
- Salt to taste
📝 Instructions
- 1
Cook quinoa in vegetable broth according to package directions. Set aside.
- 2
Preheat oven to 425°F (220°C). Toss zucchini, bell pepper, and onion with olive oil and herbs. Roast for 20 minutes.
- 3
Whisk together tahini, lemon juice, water, garlic, and salt for the dressing.
- 4
Assemble bowls: quinoa base, roasted vegetables, chickpeas, and tomatoes.
- 5
Drizzle with tahini dressing and serve.
📊 Nutrition Facts
Per serving
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