Lemon-Tahini Quinoa Bowl with Roasted Spring Vegetables
Vibrant roasted asparagus, cherry tomatoes, and peas tossed in a zesty lemon-tahini dressing over quinoa. This mediterranean-inspired vegetarian (vegetarian) ready in about 45 minutes pairs rinsed quinoa, water, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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, rinsed quinoa
- 2 cups water
- 1 lb, trimmed and cut into 1-inch pieces asparagus
- 1 cup, halved cherry tomatoes
- 1/2 cup, frozen peas
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbsp tahini
- 1, juiced lemon
- 1 tbsp water
- 1/4 cup, chopped fresh parsley
- 1/4 cup, crumbled feta cheese
Instructions
- Step 1: Preheat oven to 400°F. Combine 1 lb asparagus, 1 cup halved cherry tomatoes, and 1/2 cup frozen peas in a baking dish. Drizzle with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, then toss to coat.
- Step 2: Roast for 15-18 minutes until vegetables are tender and slightly caramelized.
- Step 3: Cook 1 cup rinsed quinoa with 2 cups water in a saucepan over medium heat. Bring to a simmer, cover, and cook for 15 minutes until water is absorbed. Fluff with a fork.
- Step 4: Whisk 3 tbsp tahini, 2 tbsp lemon juice, and 1 tbsp water in a small bowl until smooth.
- Step 5: Assemble bowls by placing cooked quinoa in center, topping with roasted vegetables, drizzling with lemon-tahini dressing, and garnishing with 1/4 cup chopped parsley and 1/4 cup crumbled feta cheese.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Tahini Quinoa Bowl with Roasted Spring Vegetables take to make?
Total time is about 45 minutes (15 min prep + 30 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 Lemon-Tahini Quinoa Bowl with Roasted Spring Vegetables?
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 rinsed quinoa from drying out.
Can I substitute ingredients in Lemon-Tahini Quinoa Bowl with Roasted Spring Vegetables?
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 Lemon-Tahini Quinoa Bowl with Roasted Spring Vegetables 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 Lemon-Tahini Quinoa Bowl with Roasted Spring Vegetables 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
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
