Mouthwatering Israeli Grilled Vegetable Quinoa Bowl with Lemon-Tahini Dressing

Allergens

None (excluding nut allergies)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 zucchini, sliced into 1/2
• inch rounds
• 1 red bell pepper, cut into 1
• inch strips
• 1 yellow bell pepper, cut into 1
• inch strips
• 1 small eggplant, sliced into 1/2
• inch rounds
• 1 cup cherry tomatoes, halved
• 1 red onion, peeled and cut into wedges
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon honey or agave syrup
• 1/2 teaspoon ground cumin
• Fresh parsley, for garnish
• Toasted pine nuts, for garnish

Instructions

1. Rinse the quinoa under cold water and drain. In a medium saucepan, bring quinoa and water or vegetable broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and has absorbed all liquid. Set aside.
2. Preheat the grill or grill pan to medium high heat. Toss the zucchini, bell peppers, eggplant, cherry tomatoes, and red onion with olive oil, salt, and pepper. Grill the vegetables for 3 4 minutes per side or until tender and slightly charred. Remove from grill and let cool.
3. In a small bowl, whisk together tahini, lemon juice, garlic, honey or agave syrup, cumin, salt, and pepper to create the lemon tahini dressing. Set aside.
4. Divide the cooked quinoa among 4 bowls, then top with the grilled vegetables. Drizzle each bowl with the lemon tahini dressing, garnish with fresh parsley and toasted pine nuts, and serve immediately.

Chef’s Insight

To enhance the flavors even more, let the lemon-tahini dressing sit for 10 minutes before using it. This allows the ingredients to meld together and intensify the taste.

Notes

Feel free to experiment with different vegetables or dressings to create your own signature Israeli Grilled Vegetable Quinoa Bowl.