Mediterranean Quinoa Bowl with Roasted Vegetables

This Mediterranean Quinoa Bowl is a delightful blend of nutty quinoa and vibrant roasted vegetables, drizzled with a zesty lemon-tahini dressing. The dish combines traditional Mediterranean flavors with a modern twist, making it both nutritious and satisfying. It's perfect for a wholesome lunch or dinner and is vegan, gluten-free, and packed with protein.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 red onion, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• Water as needed for consistency
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a medium saucepan, rinse the quinoa under cold water. Add quinoa and vegetable broth to the pot and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and liquid is absorbed.
3. While the quinoa cooks, prepare the vegetables. On a baking sheet, toss the red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, oregano, salt, and pepper. Spread them out in a single layer and roast in the oven for 20-25 minutes until tender and slightly caramelized.
4. In a small bowl, whisk together tahini, lemon juice, minced garlic, and a little water to achieve your desired dressing consistency. Season with salt to taste.
5. Once the quinoa is cooked, fluff it with a fork and serve it in bowls topped with the roasted vegetables. Drizzle with the lemon-tahini dressing and garnish with fresh parsley.