Description
A vibrant and hearty quinoa bowl featuring roasted vegetables, crispy chickpeas, and a creamy tahini dressing, perfect for warming you up in winter.
Ingredients
Scale
- 1 cup tri-color quinoa, rinsed
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1 bay leaf
- 1 large butternut squash, peeled and cubed (about 2 pounds)
- 1 medium red onion, sliced into wedges
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 can chickpeas, drained and rinsed (15 ounces)
- 1 tablespoon olive oil (for chickpeas)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 3 tablespoons tahini
- 2 tablespoons pomegranate molasses
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- 3 to 4 tablespoons warm water
- 1/2 cup pomegranate seeds
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup toasted pine nuts
- Mixed greens (arugula or spinach)
Instructions
- Cook the quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, salt, and bay leaf. Reduce the heat to low, cover, and let it simmer for about 15 minutes until all the liquid absorbs. Remove the bay leaf and fluff the quinoa gently with a fork.
- Roast the vegetables: Preheat your oven to 425°F (220°C). Toss the butternut squash, red onion, and red bell pepper in a mixing bowl with olive oil, dried oregano, smoked paprika, salt, and black pepper. Spread mixture on a large baking sheet and roast for 20–25 minutes, stirring halfway through, until tender.
- Prepare the chickpeas: Pat chickpeas dry, then toss with olive oil, ground cumin, cayenne pepper, and salt. Add to the vegetable baking sheet for the last 15 minutes of roasting.
- Make the tahini dressing: Whisk together tahini, pomegranate molasses, minced garlic, and lemon juice. Gradually add warm water until smooth, and season with salt and black pepper.
- Toast the pine nuts: In a dry skillet over medium heat, toast pine nuts for 2–3 minutes until golden.
- Assemble the bowls: Divide the quinoa into bowls and top with mixed greens, roasted vegetables, chickpeas, pomegranate seeds, feta, parsley, and pine nuts. Drizzle with tahini dressing and serve immediately.
Notes
Make-ahead tips: Prepare the quinoa and roast the vegetables a day before and store separately. Use an air fryer for quicker cooking of vegetables and chickpeas.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg
Keywords: quinoa bowl, Mediterranean, winter recipes, healthy meals, vegetarian