Zesty Quinoa & Roasted Veggie Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A vibrant grain bowl packed with roasted vegetables, zesty lemon tahini dressing, and fluffy quinoa. This mediterranean-inspired vegetarian (vegetarian) ready in about 55 minutes pairs Quinoa, juiced Lemon, Tahini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 lb (bell peppers, zucchini, cherry tomatoes, red onion) Mixed vegetables
• 1 juiced Lemon
• 2 tbsp Tahini
• 1 tbsp Olive oil
• 1 minced Garlic cloves
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 lb mixed vegetables with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly charred.
2. Step 2: In a medium bowl, whisk together 1 cup quinoa, 1 cup water, 1 tsp salt, and 1/2 tsp black pepper. Let soak for 15 minutes, then drain and set aside.
3. Step 3: In a small bowl, mix 2 tbsp tahini, 1 tbsp olive oil, 1 minced garlic clove, 1 tbsp lemon juice, and 1/2 tsp salt. Whisk until smooth.
4. Step 4: Layer cooked quinoa in a serving bowl, top with roasted vegetables, and drizzle with the lemon tahini dressing. Garnish with additional lemon zest and a sprinkle of Parmesan.