Vegetarian & Vegan Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Rinse quinoa in a fine-mesh sieve under cold water for 30 seconds to remove bitterness. Drain well. Line a baking sheet with parchment.

Cook quinoa

Combine rinsed quinoa and 2 cups water or vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes, until liquid is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Prepare vegetables

While quinoa cooks, chop the red bell pepper into 1-inch pieces, halve the cherry tomatoes, slice zucchini into half-moons roughly 1/2-inch thick, roughly chop cremini mushrooms, and cut red onion into wedges. Toss all vegetables with 2 tablespoons olive oil, minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper on the prepared baking sheet in a single layer.

Roast vegetables

Roast vegetables in the preheated oven for 18–22 minutes, turning halfway, until edges are caramelized and vegetables are tender. Remove from oven and let cool slightly.

Combine grain and vegetables

Transfer cooked quinoa to a large mixing bowl. Add roasted vegetables and gently toss to combine. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Prepare greens and toppings

Place 4 cups baby spinach or mixed greens in a large serving bowl or divide among individual bowls. Slice the avocado just before serving to prevent browning. Crumble the feta (or crumble vegan feta) and measure toasted pumpkin seeds and chopped parsley.

To toast pumpkin seeds: heat a small dry skillet over medium heat, add 1/4 cup pumpkin seeds and toast, stirring, 3–4 minutes until fragrant and slightly browned. Remove from heat and cool.

Arrange: Spoon warm quinoa and roasted vegetable mixture over the bed of greens. Top with sliced avocado, crumbled feta, toasted pumpkin seeds, and chopped parsley. Serve with lemon wedges alongside for squeezing over.

Whisk dressing

In a small bowl, combine 3 tablespoons tahini, 3 tablespoons fresh lemon juice, 3 tablespoons warm water, 1 teaspoon maple syrup, 1 teaspoon soy sauce, 1/2 teaspoon minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until smooth and pourable. If the dressing is too thick, add warm water 1 teaspoon at a time until desired consistency is reached.

Adjust seasoning: Taste and adjust acidity with more lemon, saltiness with more soy sauce, or sweetness with more maple syrup as desired.

Dress and serve: Drizzle desired amount of dressing over each bowl just before serving, or serve on the side. Toss lightly to combine and garnish with an extra grind of black pepper or lemon zest if desired.