Description
A comforting quinoa bowl featuring roasted vegetables, crispy chickpeas, and a tangy tahini dressing, perfect for winter dining.
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
- 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
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Salt, to taste
- 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) as the foundation
Instructions
- In a medium saucepan, bring 2 cups vegetable broth to a boil. Add quinoa, salt, and a bay leaf. Reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork after removing the bay leaf.
- Preheat oven to 425°F (220°C). Toss butternut squash, red onion, and bell pepper with olive oil, oregano, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes.
- Dry chickpeas and toss with olive oil, cumin, cayenne pepper, and salt. Add to the baking sheet with vegetables during the last 15 minutes of roasting.
- For the dressing, whisk together tahini, pomegranate molasses, garlic, and lemon juice. Gradually add warm water until smooth. Season with salt and pepper.
- Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden brown.
- Assemble bowls with quinoa, topped with mixed greens, roasted vegetables, crispy chickpeas, pomegranate seeds, feta, parsley, and pine nuts. Drizzle with tahini dressing and serve warm.
Notes
Feel free to customize with different vegetables or toppings based on preference.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg