2. MEDITERRANEAN QUINOA BOWL WITH ROASTED VEGETABLES AND LEMON TAHINI DRESSING Mediterranean Quinoa Bowl with Roasted Vegetables and Lemon Tahini Dressing

Allergens

None

Ingredients

• 4.
• 1 cup uncooked quinoa 5.
• 2 cups vegetable broth 6.
• 1 small zucchini, diced 7.
• 1 small yellow squash, diced 8.
• 1 small red bell pepper, diced 9.
• 1 small red onion, diced 10.
• 1 cup cherry tomatoes, halved 11.
• 1/4 cup olive oil 12.
• Salt and black pepper, to taste 13.
• 1/4 cup lemon juice 14.
• 1/4 cup tahini 15.
• 2 cloves garlic, minced 16.
• 1 tbsp maple syrup 17.
• Fresh parsley, chopped 18.
• Fresh mint, chopped 19.
• Pita bread (optional) 20.
• Extra lemon wedges
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 1 small red bell pepper, diced
• 1 small red onion, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup olive oil
• Salt and black pepper, to taste
• 1/4 cup lemon juice
• 1/4 cup tahini
• 2 cloves garlic, minced
• 1 tbsp maple syrup
• Fresh parsley, chopped
• Fresh mint, chopped
• Pita bread (optional)
• Extra lemon wedges

Instructions

1. Cook quinoa according to package instructions and set aside. Preheat oven to 425°F (220°C). Toss diced vegetables in olive oil, salt, and black pepper. Spread evenly on a baking sheet and roast for 25 minutes or until tender. In a small bowl, whisk together lemon juice, tahini, minced garlic, maple syrup, and a pinch of salt until smooth. Combine cooked quinoa, roasted vegetables, cherry tomatoes, chopped parsley, and mint in a large bowl. Drizzle with lemon tahini dressing and toss gently to combine. Serve in bowls or on a platter alongside pita bread (if using) and extra lemon wedges for garnish.

Chef’s Insight

To add some protein to this dish, consider serving it alongside grilled chicken or tofu.

Notes

Feel free to customize the vegetables and herbs based on your preferences or what's available at your local market.