Mediterranean Roasted Vegetable and Quinoa Bowls
Prep 20 min · Cook 25 min · Serves 5 · medium
Free on iPhone
Vibrant and nourishing Mediterranean-inspired bowls featuring roasted vegetables, quinoa, and a lemony tahini dressing.
Ingredients
- 2 medium zucchini, diced
- 1 medium eggplant, diced
- 1 medium red onion, diced
- 4 cloves garlic, minced
- 2 cups quinoa, uncooked
- 3 tablespoons olive oil
- 1 medium lemon, juiced
- 3 tablespoons tahini
- 1/4 cup water
- 1 15oz can chickpeas, drained and rinsed
- 1/2 cup parsley, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F. Toss the diced zucchini, eggplant, and red onion with 2 tablespoons of olive oil on a large baking sheet. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly browned.
- 2
While the vegetables are roasting, cook the quinoa according to package instructions.
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