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.

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Did you try it? Share your tweaks and thoughts. How did your version turn out? Tell us in the comments below.