Sun-Infused Quinoa Grain Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant, light grain bowl with roasted vegetables, avocado, and a zesty lemon-tahini dressing for a refreshing twist on traditional meals. This global-inspired vegan ready in about 55 minutes pairs quinoa, water, pint, halved cherry tomatoes 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 pint, halved cherry tomatoes
• 1 medium, diced zucchini
• 1 small, thinly sliced red onion
• 1, diced avocado
• 1, juiced lemon
• 2 tbsp tahini
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 cup quinoa with 2 cups water, 1 tsp salt, and 1/2 tsp black pepper. Spread in a baking dish and roast for 20-25 minutes until tender and golden.
2. Step 2: Meanwhile, roast 1 pint cherry tomatoes with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper at 400°F (200°C) for 20 minutes, stirring halfway.
3. Step 3: Sauté 1 small red onion with 1 tbsp olive oil over medium heat for 5 minutes until softened, then add 1 medium zucchini and cook for 8 minutes until tender.
4. Step 4: In a bowl, whisk 1 lemon juice, 2 tbsp tahini, 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to form the dressing.
5. Step 5: Assemble bowls with cooked quinoa, roasted tomatoes, sautéed vegetables, and diced avocado. Drizzle with dressing and serve immediately.