Ingredients:

  • 1 cup quinoa (185g)
  • 2 cups vegetable broth (480 ml)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 medium red onion, cut into wedges
  • 2 tablespoons olive oil (30 ml)
  • Salt and pepper to taste
  • 3 tablespoons tahini (45g)
  • 2 tablespoons lemon juice (30 ml)
  • 1 garlic clove, minced
  • Water to thin (2-4 tablespoons)
  • Salt to taste
  • Fresh parsley for garnish (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Rinse quinoa under cold water and drain.
  3. In a medium saucepan, combine quinoa, broth, and olive oil. Bring to a boil, then simmer for 15 minutes.
  4. On a baking sheet, toss zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, salt, and pepper.
  5. Roast vegetables for 25-30 minutes until tender and lightly caramelized.
  6. In a mixing bowl, combine tahini, lemon juice, minced garlic, and water. Whisk until smooth; adjust seasoning to taste.
  7. Once everything is cooked, fluff the quinoa and divide it into bowls. Top with roasted vegetables and drizzle with tahini dressing.
  8. Garnish with fresh parsley, if desired, and serve immediately.