Middle Eastern Rainbow Bowl

Allergens

Gluten-free, Dairy (in yogurt sauce)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 small red bell pepper, chopped
• 1 small yellow bell pepper, chopped
• 1 small zucchini, sliced into half
• moons
• 1 small yellow squash, sliced into half
• moons
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup parsley, chopped
• 1/4 cup mint leaves, chopped
• 1/2 lemon, juiced
• Salt and pepper to taste
• Olive oil for drizzling For the Yogurt Sauce:
• 1 cup plain yogurt (Greek or Middle Eastern style)
• 1/2 cucumber, seeded and finely diced
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low and simmer for 15 minutes or until the quinoa is tender and has absorbed all the liquid. Remove from heat, fluff with a fork, and let cool slightly.
2. Preheat your oven to 400°F (200°C). In a large bowl, toss together the chopped bell peppers, zucchini, yellow squash, and cherry tomatoes with a drizzle of olive oil, salt, and pepper. Spread the vegetables on a parchment lined baking sheet and roast for 20 25 minutes, until tender and slightly caramelized.
3. Prepare the yogurt sauce by whisking together the plain yogurt, diced cucumber, minced garlic, salt, and pepper in a small bowl. Set aside.
4. To assemble the bowls, divide the cooled quinoa among two serving bowls. Top with roasted vegetables, cherry tomatoes, cucumber, parsley, and mint leaves. Drizzle with lemon juice, season with salt and pepper to taste, and serve with a generous dollop of yogurt sauce on the side.

Chef’s Insight

Experiment with different herbs and spices to personalize this dish to your taste preferences, such as adding sumac or za'atar for an extra Middle Eastern flair.

Notes

Feel free to add protein to this dish by including grilled chicken or tofu for a more filling meal.