Description
A hearty and colorful bowl filled with roasted vegetables, creamy hummus, and fluffy quinoa, topped with a zesty lemon-tahini dressing. Perfect for a healthy lunch or dinner.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into rounds
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 1 cup hummus
- 1/4 cup chopped fresh parsley
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 2-3 tablespoons water
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cook quinoa: In a saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
- On the prepared baking sheet, toss bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly.
- Roast vegetables for 20-25 minutes until tender and slightly charred, stirring halfway through.
- In a small bowl, whisk together tahini, lemon juice, garlic, and water until smooth. Add salt to taste.
- Assemble bowls: Divide quinoa among 4 bowls. Top with roasted vegetables, a generous dollop of hummus, and drizzle with tahini dressing. Sprinkle with parsley and serve.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Mediterranean