Gluten-Free Quinoa Bowl
Nutritional Information
A nourishing quinoa bowl topped with roasted vegetables and a spicy tahini sauce, great for a healthy dinner.
This recipe is originally for 2 servings. How many are you cooking for today?
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 zucchini sliced
- 1 red bell pepper sliced
- 1 cup broccoli florets
- 2 tablespoons tahini
- 1 tablespoon sriracha
- 1 tablespoon lemon juice
- 1 teaspoon salt
Preheat the oven to 400°F (200°C).
Spread the sliced zucchini, red bell pepper, and broccoli on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 20 minutes.
Meanwhile, cook the quinoa in vegetable broth according to package instructions.
Mix tahini, sriracha, and lemon juice in a bowl. Adjust the thickness with water as needed.
In a bowl, layer quinoa, roasted vegetables, and drizzle with the tahini sauce.
Serve warm.
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