Mediterranean Quinoa Bowl with Roasted Vegetables

Name: Mediterranean Quinoa Bowl with Roasted Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 cup Quinoa, uncooked; 2 cups Broccoli florets; 1 cup Cherry tomatoes; 0.5 whole Red onion, sliced; 15 oz Chickpeas, canned, rinsed; 0.25 cup Kalamata olives, pitted, halved; 0.5 whole Cucumber, diced; 3 tbsp Olive oil; 0.5 tsp Salt; 0.25 tsp Black pepper; 3 tbsp Tahini; 2 tbsp Lemon juice; 2 tbsp Water; 1 clove Garlic, minced

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Alessandro Russo

Time

45 minutes

Servings

Calories

457

A nourishing and vibrant bowl featuring fluffy quinoa, perfectly roasted vegetables, chickpeas, and a bright lemon-tahini dressing.

457

cal

15.4g

protein

51.8g

carbs

22.8g

fat

Ingredients (14)

Ingredient	Qty	Cal	P	C	F
Quinoa, uncooked	1 cup	157	6g	27g	3g
Broccoli florets	2 cups	16	1g	3g	0g
Cherry tomatoes	1 cup	7	0g	2g	0g
Red onion, sliced	0.5 whole	6	0g	1g	0g
Chickpeas, canned, rinsed	15 oz	94	5g	14g	2g
Kalamata olives, pitted, halved	0.25 cup	12	0g	0g	1g
Cucumber, diced	0.5 whole	5	0g	1g	0g
Olive oil	3 tbsp	93	0g	0g	11g
Salt	0.5 tsp	0	0g	0g	0g
Black pepper	0.25 tsp	0	0g	0g	0g
Tahini	3 tbsp	67	2g	2g	6g
Lemon juice	2 tbsp	2	0g	1g	0g
Water	2 tbsp	0	0g	0g	0g
Garlic, minced	1 clove	1	0g	0g	0g

Ingredients (14)

Ingredient	Qty	Cal	P	C	F
Quinoa, uncooked	1 cup	157	6g	27g	3g
Broccoli florets	2 cups	16	1g	3g	0g
Cherry tomatoes	1 cup	7	0g	2g	0g
Red onion, sliced	0.5 whole	6	0g	1g	0g
Chickpeas, canned, rinsed	15 oz	94	5g	14g	2g
Kalamata olives, pitted, halved	0.25 cup	12	0g	0g	1g
Cucumber, diced	0.5 whole	5	0g	1g	0g
Olive oil	3 tbsp	93	0g	0g	11g
Salt	0.5 tsp	0	0g	0g	0g
Black pepper	0.25 tsp	0	0g	0g	0g
Tahini	3 tbsp	67	2g	2g	6g
Lemon juice	2 tbsp	2	0g	1g	0g
Water	2 tbsp	0	0g	0g	0g
Garlic, minced	1 clove	1	0g	0g	0g

Directions

Step 1
Cook quinoa according to package directions. Set aside.
Step 2
Preheat oven to 400°F (200°C). On a large baking sheet, toss broccoli florets, cherry tomatoes, and red onion with 2 tablespoons olive oil, salt, and pepper.
Step 3
Roast vegetables for 20-25 minutes, or until tender-crisp and slightly caramelized.
Step 4
While vegetables roast, prepare the dressing: whisk together tahini, lemon juice, water, and minced garlic until smooth. Add a pinch of salt.
Step 5
Assemble bowls: Divide cooked quinoa among bowls. Top with roasted vegetables, rinsed chickpeas, Kalamata olives, and diced cucumber.
Step 6
Drizzle generously with the lemon-tahini dressing before serving.

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