Mediterranean Quinoa Bowl with Roasted Vegetables

This vibrant Mediterranean Quinoa Bowl features a delightful mix of roasted vegetables, protein-rich quinoa, and a zesty lemon-tahini dressing. The roasted bell peppers, zucchini, and red onion provide a sweet and savory flavor, while the tahini adds creaminess and depth. This dish is not only easy to prepare but also packed with nutrients, making it a perfect vegetarian option for lunch or dinner.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 red onion, diced
• 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 dressing
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed.
3. While the quinoa cooks, spread the diced bell pepper, zucchini, and red onion on a baking sheet. Drizzle with olive oil, and sprinkle with dried oregano, salt, and pepper. Toss to coat evenly.
4. Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
5. In a small bowl, whisk together tahini, lemon juice, minced garlic, and enough water to achieve a smooth dressing consistency.
6. Once the quinoa is cooked, fluff it with a fork and divide it among serving bowls. Top with the roasted vegetables and drizzle with the lemon-tahini dressing.
7. Garnish with fresh parsley and serve warm or at room temperature.