Description
A vibrant quinoa bowl with roasted winter vegetables, chickpeas, and a zesty tahini dressing.
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 (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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Toast the pine nuts in a dry skillet over medium heat, stirring frequently for about 2 to 3 minutes until golden brown and fragrant.
- 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