Quinoa Bowl Recipe
Quinoa topped with roasted vegetables and a tahini dressing.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Quinoa
For the Roasted Vegetables
For the Tahini Dressing
Method
Cooking the Quinoa
- 1
Rinse and Prepare Quinoa
Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness. Combine the rinsed quinoa, water, and salt in a saucepan.
- 2
Cook Quinoa
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and water is absorbed. Remove from heat and let sit, covered, for 5 minutes.
Roasting the Vegetables
- 3
Preheat Oven
Preheat your oven to 425°F (220°C).
- 4
Prepare Vegetables
In a large bowl, toss diced bell pepper, zucchini, and sliced red onion with olive oil, salt, black pepper, and garlic powder until well coated.
- 5
Roast Vegetables
Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
Making the Tahini Dressing
- 6
Combine Ingredients
In a small bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth. Adjust the consistency with more water if necessary.
- 7
Season Dressing
Add salt and black pepper to taste, mixing until well combined.