Roasted Vegetable Quinoa Bowl

Discover the wholesome goodness of a Roasted Vegetable Quinoa Bowl, a nourishing and colorful meal that's as healthy as it is delicious. This dish features a hearty base of fluffy quinoa topped with a medley of roasted vegetables, all drizzled with a zesty lemon tahini dressing. It's a perfect option for a comforting dinner or a satisfying lunch that packs well for work or school.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• Assorted vegetables for roasting (such as bell peppers, zucchini, carrots, and broccoli), chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• For the Lemon Tahini Dressing:
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• Water, as needed to thin the dressing
• Salt, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the chopped vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
2. While the vegetables are roasting, cook the quinoa. In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
3. To make the lemon tahini dressing, whisk together tahini, lemon juice, minced garlic, and salt in a small bowl. Add water, 1 tablespoon at a time, until you reach a pourable consistency.
4. Assemble the bowls: Divide the cooked quinoa among bowls, top with the roasted vegetables, and drizzle with the lemon tahini dressing.

Enjoy your Roasted Vegetable Quinoa Bowl, a delightful mix of textures and flavors that make for a fulfilling and nutritious meal. It's a versatile dish that allows you to use whatever vegetables you have on hand, making it perfect for any season.