Seven-Color Quinoa Power Bowl

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, nutrient-packed bowl featuring seven colorful roasted vegetables and quinoa, tossed in a zesty lemon-tahini dressing for a satisfying meal. This Mediterranean-inspired salad recipe, ready in about 40 minutes, pairs quinoa, water, cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 380 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Prep: 20 min Cook: 20 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water, then combine with 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
  2. Step 2: Toss 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1/2 cup diced red bell pepper, 1/2 cup diced yellow bell pepper, and 1/2 cup shredded carrots with 1 tbsp olive oil. Spread on a baking sheet and roast at 425°F for 20 minutes until edges are slightly caramelized.
  3. Step 3: Whisk 3 tbsp lemon juice, 2 tbsp tahini, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until smooth.
  4. Step 4: Fluff cooked quinoa with a fork, then combine with roasted vegetables, 1 diced avocado, and lemon-tahini dressing. Toss gently until evenly coated.
  5. Step 5: Serve immediately at room temperature for optimal texture.

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