One-Pot Vegetable and Quinoa Bowl with Tahini Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A hearty, nutrient-packed meal featuring fluffy quinoa simmered with colorful vegetables and a creamy lemon-tahini sauce. This american-inspired one pot (vegetarian, gluten-free) ready in about 40 minutes blends Quinoa, Vegetable broth, medium, diced Zucchini into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 Quinoa
• 2 cups Vegetable broth
• 1 medium, diced Zucchini
• 1 medium, diced Bell pepper
• 1 cup Cherry tomatoes
• 3 cloves, minced Garlic
• 2 tbsp Olive oil
• 3 tbsp Tahini
• 1 tbsp Lemon juice
• 2 tbsp Water
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp, chopped Fresh parsley

Instructions

1. Step 1: In a medium saucepan, combine 1 cup quinoa, 2 cups vegetable broth, 1/2 teaspoon salt, and 1 minced garlic clove. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
2. Step 2: While quinoa cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 diced medium zucchini and 1 diced medium bell pepper, and cook for 8 minutes until tender, stirring occasionally.
3. Step 3: Add 1 cup halved cherry tomatoes and 2 minced garlic cloves to the skillet, and cook for 2 minutes until tomatoes begin to soften.
4. Step 4: Stir the cooked quinoa into the vegetable skillet, and toss to combine. Season with black pepper to taste.
5. Step 5: In a small bowl, whisk together 3 tablespoons tahini, 1 tablespoon lemon juice, 2 tablespoons water, and a pinch of salt until smooth. Drizzle over the quinoa mixture and sprinkle with 2 tablespoons chopped fresh parsley.