Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 red onion, diced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon honey or maple syrup (optional)
  • 2-3 tablespoons water, to thin

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a medium saucepan, bring vegetable broth or water to a boil. Add quinoa, cover, and reduce heat to low. Cook for 15 minutes until liquid is absorbed.
  3. While the quinoa cooks, chop the vegetables and place them on a baking sheet.
  4. Drizzle vegetables with olive oil, salt, and pepper. Toss to coat. Roast in preheated oven for 20 minutes or until tender and slightly caramelized.
  5. In a mixing bowl, whisk together tahini, lemon juice, honey/maple syrup (if using), and enough water to achieve a drizzling consistency. Season with salt and pepper.
  6. Fluff the cooked quinoa and divide it among four bowls. Top with roasted vegetables and a generous drizzle of the tahini dressing.
  7. Enjoy warm or at room temperature.