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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
Servings: 4 People
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition

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

Equipment

  • Baking sheet
  • Medium saucepan
  • Large mixing bowl
  • Small bowl (for dressing)
  • Knife
  • Cutting board
  • Mixing spoon

Method
 

Cook the Quinoa:
  1. In a medium saucepan, combine quinoa, water (or vegetable broth), and a pinch of salt.
  2. 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.
  3. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Roast the Vegetables:
  1. Preheat the oven to 425°F (220°C).
  2. On a baking sheet, arrange zucchini, yellow squash, bell pepper, cherry tomatoes, red onion, and broccoli florets.
  3. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and Italian herbs.
  4. Toss to coat evenly, then spread the vegetables in a single layer.
  5. Roast for 20-25 minutes or until tender and slightly caramelized, tossing halfway through.
Prepare the Dressing:
  1. In a small bowl, whisk together tahini, lemon juice, olive oil, water, salt, and pepper until smooth.
  2. Adjust consistency by adding a bit more water if needed.
Assemble the Bowl:
  1. In a large mixing bowl, combine the cooked quinoa and roasted vegetables.
  2. Drizzle with the tahini dressing and toss to coat.
Serve:
  1. Divide the mixture into bowls and garnish with fresh herbs, feta cheese, and seeds if desired.

Nutrition

Calories: 350kcal
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