Rainbow Veggie & Quinoa Bowl with Lemon-Tahini Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, nutrient-packed bowl featuring fluffy quinoa, crisp roasted vegetables, and a zesty tahini dressing that’s ready in 25 minutes. This mediterranean-inspired vegetarian (gluten free) ready in about 25 minutes blends quinoa, vegetable broth, medium, spiralized 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 380 calories and feeds 2, 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.

★ 3.8 (14 ratings) Prep: 15 min Cook: 10 min Serves 2 Mediterranean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 1 cup rinsed quinoa and 2 cups vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat, fluff with a fork, and let sit covered for 5 minutes.
  2. Step 2: Heat a non-stick skillet over medium heat. Add 1/4 cup water and 1 medium spiralized zucchini and 1 thinly sliced red bell pepper. Sauté for 5-6 minutes until vegetables are tender-crisp, stirring occasionally.
  3. Step 3: Whisk 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp maple syrup, and 1-2 tbsp water in a small bowl until smooth and creamy. Season with salt and pepper to taste.
  4. Step 4: In a large bowl, combine cooked quinoa, sautéed vegetables, 1 cup halved cherry tomatoes, 1/2 cup shredded carrots, and 1/4 cup chopped parsley. Drizzle with lemon-tahini dressing and toss gently to coat.

Equipment for this recipe

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Frequently asked questions

How long does Rainbow Veggie & Quinoa Bowl with Lemon-Tahini Dressing take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Rainbow Veggie & Quinoa Bowl with Lemon-Tahini Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Rainbow Veggie & Quinoa Bowl with Lemon-Tahini Dressing?

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 Rainbow Veggie & Quinoa Bowl with Lemon-Tahini Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Rainbow Veggie & Quinoa Bowl with Lemon-Tahini Dressing gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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