Pikes Peak-Inspired Roasted Vegetable Quinoa Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A colorful roasted vegetable and quinoa bowl and a lemon-tahini dressing for a vibrant vegetarian meal. This Mediterranean-inspired vegetarian recipe, ready in about 50 minutes, pairs quinoa, water, zucchini, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 quinoa
• 2 cups water
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 1 large carrot, sliced
• 1 small red onion, cut into wedges
• 3 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary, crushed
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 2 tbsp warm water
• 1 small garlic clove, minced
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 medium diced zucchini, 1 medium diced red bell pepper, 1 large sliced carrot, and 1 small red onion cut into wedges with 3 tbsp olive oil, 1 tsp dried thyme, 1 tsp crushed dried rosemary, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the vegetables on a baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until edges are caramelized and vegetables are tender.
3. Step 3: Meanwhile, rinse 1 cup quinoa under cold water. Combine quinoa with 2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
4. Step 4: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 2 tbsp warm water, and 1 minced garlic clove until smooth and creamy.
5. Step 5: To assemble, divide cooked quinoa among bowls, top with the roasted vegetables, drizzle the lemon-tahini dressing over everything, and garnish with 2 tbsp chopped fresh parsley. Serve warm or at room temperature.