Quinoa & Roasted Vegetable Bowl

This simple, colorful dish brings together protein-rich quinoa and a variety of roasted vegetables, finished with a creamy tahini dressing. It’s grounding, energizing, and a reminder that what we eat shapes the way we feel and think.

🛒 Ingredients (2 servings)

For the bowl

  • 1 cup quinoa (uncooked)

  • 2 cups water or vegetable broth

  • 1 small zucchini, diced

  • 1 red bell pepper, sliced

  • 1 carrot, cut into thin sticks

  • 1 small red onion, cut into wedges

  • 1 tbsp olive oil

  • Salt and pepper, to taste

  • A handful of fresh parsley or cilantro, chopped

For the tahini dressing

  • 2 tbsp tahini

  • 1 tbsp lemon juice

  • 1 tsp maple syrup or honey

  • 2–3 tbsp water (to thin)

  • Pinch of salt

🍳 Method

  1. Cook the quinoa

    • Rinse quinoa under cold water.

    • Add to a saucepan with water or broth, bring to a boil.

    • Reduce heat, cover, and simmer for 12–15 minutes, until fluffy. Set aside.

  2. Roast the vegetables

    • Preheat oven to 200°C (400°F).

    • Spread zucchini, pepper, carrot, and onion on a baking tray.

    • Toss with olive oil, salt, and pepper.

    • Roast for 20–25 minutes, until tender and lightly golden.

  3. Make the dressing

    • Whisk tahini, lemon juice, maple syrup, and salt together.

    • Add water gradually until smooth and pourable.

  4. Assemble the bowls

    • Divide quinoa into two bowls.

    • Top with roasted vegetables.

    • Drizzle generously with tahini dressing.

    • Finish with fresh herbs.

🌱 Mindful Moment

As you eat, notice the colors, textures, and flavors in each bite. Let the warmth of the roasted vegetables and the creaminess of the tahini remind you: the way we nourish our body also nourishes our mind.