Easy Winter Mediterranean Quinoa Bowl: Healthy Vegetarian Recipe for Winter Dishes

Quinoa is a staple in many Mediterranean recipes, but when paired with winter vegetables and a zesty tahini dressing, it transforms into something spectacular. This Winter Mediterranean Quinoa Bowl melds the earthy flavors of roasted butternut squash and chickpeas with the refreshing crunch of pomegranate seeds, making it perfect for a seasonal dinner or a cozy lunch. I stumbled upon this delightful recipe during a chilly evening and was instantly drawn to its vibrant colors and irresistible flavors.

Why you’ll love this dish

This recipe isn’t just another quinoa bowl; it represents a medley of flavors and textures that make every bite a celebration. Whether you’re looking for a vibrant weeknight meal, a healthy addition to your holiday spread, or an impressive dish for family brunch, this bowl has you covered.

Plus, it’s budget-friendly, packed with protein, and loaded with nutrients! The layers of roasted vegetables, crisp chickpeas, and a creamy tahini dressing create a satisfying dish that feels indulgent yet wholesome.

“It’s so hearty and filling! I can easily make a batch on Sunday and enjoy it all week!” – A satisfied home cook

The cooking process explained

Creating this Winter Mediterranean Quinoa Bowl involves a few straightforward steps that elevate your meal prep routine. First, you’ll cook the quinoa in vegetable broth for maximum flavor. While that’s simmering, you’ll roast a colorful array of winter vegetables until they’re tender and caramelized. Finally, a delightful tahini dressing adds a tangy finish, tying the entire bowl together.

1. Cook quinoa in vegetable broth.
2. Roast vegetables and chickpeas for a crunchy texture.
3. Whisk together a creamy tahini dressing.
4. Assemble everything in a beautiful bowl and enjoy!

Gather these items

Here’s everything you need to create this delicious bowl:

• 1 cup tri-color quinoa, rinsed
• 2 cups vegetable broth
• 1/2 teaspoon salt
• 1 bay leaf
• 1 large butternut squash, peeled and cubed (about 2 pounds)
• 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 (15 ounces)
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 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)

Feel free to substitute the butternut squash for sweet potatoes or the chickpeas for black beans if you’re looking for a variation!

Step-by-step instructions

1. In a medium saucepan, bring vegetable broth to a boil. Add the rinsed quinoa, salt, and bay leaf. Reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the liquid is fully absorbed. Afterward, remove the bay leaf and fluff the quinoa with a fork.
2. Preheat your oven to 425°F (220°C). In a large bowl, toss the cubed butternut squash, red onion wedges, and bell pepper slices with olive oil, dried oregano, smoked paprika, salt, and black pepper. Spread the mixture in a single layer on a large baking sheet and roast for 20–25 minutes, stirring halfway, until the vegetables are tender and lightly caramelized.
3. While the vegetables roast, pat the chickpeas dry and toss them with olive oil, ground cumin, cayenne pepper, and salt. Add the chickpeas to the baking sheet in the last 15 minutes of roasting, stirring once for even crispiness.
4. For the dressing, whisk together tahini, pomegranate molasses, minced garlic, and lemon juice. Gradually add warm water, one tablespoon at a time, until you reach a smooth, pourable consistency. Season with salt and black pepper to taste.
5. Toast the pine nuts in a dry skillet over medium heat, stirring frequently for about 2 to 3 minutes until they turn golden brown and fragrant. (Remove from heat immediately to avoid burning!)
6. Divide the cooked quinoa among four bowls and top each with mixed greens, roasted vegetables, and crispy chickpeas. Finish with a sprinkle of pomegranate seeds, crumbled feta, chopped parsley, and toasted pine nuts. Drizzle generously with the tahini-pomegranate dressing and serve immediately.

Best ways to enjoy it

To truly appreciate the flavors in this Winter Mediterranean Quinoa Bowl, serve it warm right after assembling. Pair it with a light soup, like a creamy tomato basil, or a fresh side salad drizzled with olive oil and lemon. If you want to elevate the meal further, consider serving with warm pita bread or crusty artisan bread for a delightful dipping experience.

Keeping leftovers fresh

Storing leftovers is simple! Place any uneaten portions in an airtight container in the fridge, where they can last for about 3 to 4 days. If you’d like to freeze the quinoa and vegetables, do so in individual portions, and they should maintain quality for up to 3 months. When you’re ready to enjoy again, simply reheat in the microwave or on the stovetop. Ensure the chickpeas and vegetables are warmed through before serving.

Helpful cooking tips

To ensure you achieve the best results with your Winter Mediterranean Quinoa Bowl:

• Make sure to rinse the quinoa before cooking. This removes bitterness from the grains and enhances the dish’s overall flavor.
• If you’re short on time, consider using pre-cooked or canned roasted vegetables as a shortcut.
• For added flavor, experiment with fresh herbs like thyme or rosemary alongside or instead of the dried oregano.
• If your tahini is too thick, don’t hesitate to add a bit more warm water until it reaches your desired consistency.

Flavor swaps

This recipe is versatile, allowing for several creative twists:

• Instead of feta cheese, try goat cheese or leave it out for a vegan option.
• Swap the chickpeas for lentils or white beans for a different protein base.
• Feel free to add different seasonal vegetables like Brussels sprouts or sweet potatoes for variation.
• Experiment with spices in your roasted veggie mix, like cinnamon or coriander, for an unexpected flavor kick!

Your questions answered

1. Can I make this dish vegan?

Absolutely! Simply omit the feta cheese or use a vegan cheese substitute. The tahini dressing already adds creaminess, so you won’t miss it!

2. How long does it take to prepare?

The total prep and cooking time is about 45 minutes, which includes cooking the quinoa and roasting the vegetables.

3. Can I use frozen vegetables?

While fresh veggies provide the best flavor and texture, you can opt for frozen. Just ensure they’re thawed and pat them dry to avoid excess moisture during roasting.

4. What can I substitute for tahini?

If you don’t have tahini on hand, almond butter or sunflower seed butter can work in a pinch, though the flavor will slightly differ.

5. How do I know when the quinoa is done?

Quinoa is ready when it has absorbed all the liquid and the grains have expanded, forming little spirals. You can taste a small spoonful for doneness too!

6. Is this recipe gluten-free?

Yes! Quinoa is naturally gluten-free, making this bowl an excellent choice for those with gluten sensitivities.

7. Can I add meat to this dish?

Certainly! Adding grilled chicken or shrimp can offer a great protein boost and elevate the meal.

8. How should I store the tahini dressing?

Any leftover tahini dressing can be stored in an airtight container in the fridge for up to a week. Just give it a good stir before using!

This Winter Mediterranean Quinoa Bowl promises warmth, nourishment, and a burst of flavor that’s perfect for the season. Enjoy crafting this delightful dish!

Winter Mediterranean Quinoa Bowl

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• Author: john-morgan35
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant quinoa bowl with roasted winter vegetables, chickpeas, and a zesty tahini dressing.

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Ingredients

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• 1 cup tri-color quinoa, rinsed
• 2 cups vegetable broth
• 1/2 teaspoon salt
• 1 bay leaf
• 1 large butternut squash, peeled and cubed (about 2 pounds)
• 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 (15 ounces)
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 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)

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Instructions

1. In a medium saucepan, bring vegetable broth to a boil. Add the rinsed quinoa, salt, and bay leaf. Reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the liquid is fully absorbed. Remove the bay leaf and fluff the quinoa with a fork.
2. Preheat your oven to 425°F (220°C). In a large bowl, toss the cubed butternut squash, red onion wedges, and bell pepper slices with olive oil, dried oregano, smoked paprika, salt, and black pepper. Spread the mixture in a single layer on a large baking sheet and roast for 20–25 minutes, stirring halfway, until the vegetables are tender and lightly caramelized.
3. While the vegetables roast, pat the chickpeas dry and toss them with olive oil, ground cumin, cayenne pepper, and salt. Add the chickpeas to the baking sheet in the last 15 minutes of roasting, stirring once for even crispiness.
4. For the dressing, whisk together tahini, pomegranate molasses, minced garlic, and lemon juice. Gradually add warm water, one tablespoon at a time, until smooth and pourable. Season with salt and black pepper to taste.
5. Toast the pine nuts in a dry skillet over medium heat, stirring frequently for about 2 to 3 minutes until golden brown and fragrant.
6. Divide the cooked quinoa among four bowls and top each with mixed greens, roasted vegetables, and crispy chickpeas. Finish with a sprinkle of pomegranate seeds, crumbled feta, chopped parsley, and toasted pine nuts. Drizzle with tahini-pomegranate dressing and serve immediately.

Notes

Feel free to substitute butternut squash with sweet potatoes or chickpeas with black beans for variation.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 10g
• Sodium: 250mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 8g
• Protein: 15g
• Cholesterol: 15mg