Williams' Quinoa & Roasted Veggie Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant bowl of quinoa topped with roasted seasonal vegetables and a lemon-tahini dressing, packed with plant-based protein. This mediterranean-inspired vegetarian (gluten-free) ready in about 45 minutes pairs quinoa, water, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, rinsed quinoa
• 2 cups water
• 2 cups broccoli florets
• 1 cup cherry tomatoes
• 1/2, sliced red onion
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp tahini
• 1 clove, minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 cups broccoli florets, 1 cup cherry tomatoes, and 1/2 sliced red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until edges are crispy and vegetables are tender.
2. Step 2: In a saucepan, bring 1 cup rinsed quinoa and 2 cups water to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
3. Step 3: Whisk 1 tbsp lemon juice, 2 tbsp tahini, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until smooth and creamy.
4. Step 4: Fluff cooked quinoa with a fork and divide into bowls. Top with roasted vegetables and drizzle with 1 tbsp lemon-tahini dressing per serving.
5. Step 5: Garnish with 2 tbsp chopped parsley and serve warm.