Radiant Rainbow Quinoa Bowls

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A vibrant dish combining quinoa, roasted vegetables, and a tahini-lime dressing. This middle eastern-inspired vegetarian ready in about 50 minutes pairs cooked quinoa, diced red bell pepper, diced yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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, cooked quinoa
• 1/2, diced red bell pepper
• 1/2, diced yellow bell pepper
• 1/2, diced zucchini
• 1/2, grated carrots
• 2 tbsp tahini
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1/2 diced red bell pepper, 1/2 diced yellow bell pepper, 1/2 diced zucchini, and 1/2 grated carrots with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
2. Step 2: In a small bowl, whisk together 2 tbsp tahini, 2 tbsp lime juice, 1 tbsp honey, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Step 3: In a large bowl, combine 1 cup cooked quinoa with the roasted vegetables. Pour the tahini-lime dressing over the quinoa and toss to coat thoroughly.
4. Step 4: Divide into bowls and garnish with additional lime wedges and sesame seeds if desired.