Quinoa and Roasted Rainbow Veggie Bowl with Lemon-Tahini Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant bowl packed with roasted seasonal vegetables, protein-rich quinoa, and a zesty lemon-tahini dressing for a satisfying meal that celebrates whole foods. This mediterranean-inspired snacks (vegetarian, gluten-free) ready in about 45 minutes pairs quinoa, pint cherry tomatoes, medium zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 1 cup quinoa
• 1 pint cherry tomatoes
• 2 medium zucchini
• 1 red bell pepper
• 2 tbsp olive oil
• 1/2 cup diced red onion
• 1 lemon
• 3 tbsp tahini
• 1 tsp maple syrup
• 2 tbsp fresh dill

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 cup washed and drained quinoa with 1/2 cup water in a saucepan, bring to a simmer, cover, and cook for 15 minutes until fluffy and water is absorbed.
2. Step 2: Cut 2 medium zucchini into 1/2-inch half-moons, slice 1 red bell pepper into strips, and halve 1 pint cherry tomatoes. Toss with 2 tbsp olive oil, 1/2 cup diced red onion, salt, and pepper on a sheet pan.
3. Step 3: Roast vegetables for 20 minutes until tender-crisp and edges are slightly caramelized, stirring once halfway through.
4. Step 4: While vegetables roast, whisk 3 tbsp tahini, 1 tbsp lemon juice, 1 tsp maple syrup, and 2 tbsp water until smooth for dressing. Stir in 2 tbsp chopped fresh dill.
5. Step 5: Fluff cooked quinoa with a fork, then combine with roasted vegetables and dressing. Serve immediately.