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Roasted Vegetable Quinoa Bowls healthy fall dinner

Roasted Vegetable Quinoa Bowl For Healthy Fall Dinner

The easiest recipe for the perfect healthy fall dinner; the roasted vegetable quinoa bowl. This recipe roasted quinoa bowl recipe is easy to follow in very simples steps.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

Ingredients
  

Quinoa:

  • 1 cup quinoa rinsed
  • 2 cups water or vegetable broth
  • Pinch of salt

Roasted Vegetables:

  • 1 medium zucchini sliced
  • 1 medium yellow squash sliced
  • 1 bell pepper red, yellow, or orange, sliced
  • 1 cup cherry tomatoes
  • 1 medium red onion sliced
  • 1 cup broccoli florets
  • 2 tablespoons olive oil
  • Salt To taste
  • Pepper To taste
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs or a mix of basil, oregano, and thyme

Dressing:

  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon water add more for thinner consistency
  • Salt and pepper to taste

Toppings (Optional):

  • 2 tablespoons chopped fresh parsley or cilantro
  • 2 tablespoons crumbled feta cheese or vegan cheese
  • 1 tablespoon pumpkin seeds or sunflower seeds
  • 1 tablespoon toasted sesame seeds

Instructions
 

Cook the Quinoa:

  • In a medium saucepan, combine quinoa, water (or vegetable broth), and a pinch of salt.
  • Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
  • Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Roast the Vegetables:

  • Preheat the oven to 425°F (220°C).
  • On a baking sheet, arrange zucchini, yellow squash, bell pepper, cherry tomatoes, red onion, and broccoli florets.
  • Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and Italian herbs.
  • Toss to coat evenly, then spread the vegetables in a single layer.
  • Roast for 20-25 minutes or until tender and slightly caramelized, tossing halfway through.

Prepare the Dressing:

  • In a small bowl, whisk together tahini, lemon juice, olive oil, water, salt, and pepper until smooth.
  • Adjust consistency by adding a bit more water if needed.

Assemble the Bowl:

  • In a large mixing bowl, combine the cooked quinoa and roasted vegetables.
  • Drizzle with the tahini dressing and toss to coat.

Serve:

  • Divide the mixture into bowls and garnish with fresh herbs, feta cheese, and seeds if desired.

Nutrition

Calories: 350kcal
Keyword Roasted Vegetable Quinoa Bowls healthy fall dinner
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