Walmart Quinoa & Rainbow Veggie Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant, protein-packed bowl featuring fluffy quinoa, roasted seasonal vegetables, and a zesty lemon-tahini dressing. This mediterranean-inspired vegetarian ready in about 35 minutes pairs Quinoa, medium Zucchini, Red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
• 1 medium Zucchini
• 1 Red bell pepper
• 1 cup Cherry tomatoes
• 3 tbsp Tahini
• 1 Lemon
• 1 clove Garlic
• 1 tbsp Olive oil
• 1/4 tsp Salt

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water until water runs clear. 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. Fluff with a fork and let rest covered for 5 minutes.
2. Step 2: Preheat oven to 400°F. Dice 1 medium zucchini and 1 red bell pepper into 1/2-inch pieces. Toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until edges are crisp.
3. Step 3: While vegetables roast, make dressing: whisk 3 tbsp tahini, juice of 1 lemon, 1 minced garlic clove, 1 tbsp water, and 1/4 tsp salt until smooth and creamy.
4. Step 4: Assemble bowls: divide cooked quinoa between 4 bowls, top with roasted vegetables and 1 cup cherry tomatoes. Drizzle with 1 tbsp lemon-tahini dressing per bowl and serve immediately.