Ingredients:

  • 1 cup quinoa (170 g)
  • 2 cups water or vegetable broth (500 ml)
  • Pinch of salt (to taste)
  • 1 red bell pepper, chopped
  • 1 zucchini, sliced
  • 1 small red onion, chopped
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil (30 ml)
  • Salt and pepper to taste
  • 1 teaspoon dried oregano (5 g)
  • 2 tablespoons tahini (30 g)
  • Juice of 1 lemon
  • 1 garlic clove, minced
  • 1-2 tablespoons water (15-30 ml, to thin)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa, water or vegetable broth, and pinch of salt. Bring to a boil.
  3. On a baking sheet, toss the red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, pepper, and oregano. Spread evenly and roast in the preheated oven for 20-25 minutes, or until tender and lightly browned.
  4. Once boiling, reduce the heat to low, cover, and let simmer for 15 minutes. Fluff with a fork when done.
  5. In a small bowl, whisk together tahini, lemon juice, minced garlic, salt, pepper, and enough water to achieve desired consistency.
  6. In a large mixing bowl, combine cooked quinoa, roasted vegetables, and drizzle with dressing. Toss gently to combine.
  7. Portion into bowls and enjoy warm or at room temperature.