Best of the Harvest Quinoa Bowl
A wholesome, colorful grain bowl with roasted vegetables, quinoa, and a creamy lemon-tahini dressing for a satisfying plant-based meal. This mediterranean-inspired vegan (vegetarian) ready in about 70 minutes pairs (uncooked) quinoa, olive oil, (minced) garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup (uncooked) quinoa
- 1 cup (bell peppers, zucchini, cherry tomatoes, and red onion, diced) mixed vegetables
- 2 tbsp olive oil
- 2 cloves (minced) garlic
- 1 tbsp lemon juice
- 2 tbsp tahini
- to taste salt
- to taste black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup (optional) crumbled feta cheese
- 1 lb (optional) grilled chicken breast
- 1 slice (for serving) whole grain bread
- 1 tbsp extra virgin olive oil
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 1 cup mixed vegetables with 2 tbsp olive oil, 2 minced garlic cloves, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- Step 2: While the vegetables roast, cook 1 cup quinoa according to package instructions, using 2 cups water and a pinch of salt. Fluff with a fork once cooked.
- Step 3: In a small bowl, whisk together 1 tbsp lemon juice, 2 tbsp tahini, 1/4 cup chopped parsley, and 1 tbsp extra virgin olive oil. Season with salt and black pepper.
- Step 4: Assemble the bowl by combining cooked quinoa, roasted vegetables, and optional grilled chicken. Drizzle with the lemon-tahini dressing. Top with crumbled feta cheese and a slice of whole grain bread for crunch.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best of the Harvest Quinoa Bowl take to make?
Total time is about 70 minutes (30 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Best of the Harvest Quinoa Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (uncooked) quinoa from drying out.
Can I substitute ingredients in Best of the Harvest Quinoa Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best of the Harvest Quinoa Bowl for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Best of the Harvest Quinoa Bowl vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
