Gluten-Free Quinoa Veggie Bowl

Wholesome Ingredients for a Balanced Meal

This gluten-free quinoa veggie bowl offers a perfect harmony of textures and flavors. Nutritious quinoa pairs with crisp roasted vegetables and zesty lemon tahini dressing for a satisfying, easy-to-make meal.

Ingredients

• 1 cup quinoa, rinsed

• 2 cups water or vegetable broth

• 1 cup cherry tomatoes, halved

• 1 cup zucchini, diced

• 1 cup bell peppers, sliced

• 1 tablespoon olive oil

• Salt and pepper to taste

• Fresh parsley or cilantro, chopped

Lemon Tahini Dressing:

• 3 tablespoons tahini

• 1 tablespoon lemon juice

• 1 teaspoon maple syrup or honey

• 2-3 tablespoons water (to thin)

• Salt to taste

Step-by-Step Instructions

1. Cook the Quinoa

In a pot, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and set aside.

2. Roast the Vegetables

Preheat oven to 400°F (200°C). Toss cherry tomatoes, zucchini, and bell peppers with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

3. Prepare the Dressing

In a bowl, whisk tahini, lemon juice, maple syrup, and salt. Add water gradually to reach desired consistency.

4. Assemble the Bowl

Layer quinoa and roasted veggies in a bowl. Drizzle with lemon tahini dressing and garnish with fresh herbs.

Why This Bowl Works

• Gluten-free and packed with plant-based protein

• Balanced nutrition with fresh, vibrant vegetables

• Easy to customize with seasonal produce

• Perfect for meal prep or quick lunches