Name: Roasted Vegetable and Feta Quinoa Bowl
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 cup quinoa, rinsed; 2 cups vegetable broth or water; 1 red bell pepper, chopped; 1 zucchini, chopped; 0.5 cup cherry tomatoes, halved; 0.5 red onion, thinly sliced; 1 tbsp olive oil; 0.5 tsp dried oregano; salt, to taste; black pepper, to taste; 0.5 cup crumbled feta cheese; 0.25 cup tahini (for dressing); 2 tbsp lemon juice (for dressing); 2 tbsp water (for dressing); 1 clove garlic, minced (for dressing)

Instructions

1. Preheat oven to 400°F (200°C). In a medium saucepan, combine rinsed quinoa and vegetable broth/water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Fluff with a fork. 2. On a large baking sheet, toss bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, oregano, salt, and pepper. Roast for 20-25 minutes, or until vegetables are tender and slightly caramelized. 3. While vegetables roast, prepare the dressing: whisk together tahini, lemon juice, water, and minced garlic until smooth. Add more water if needed to reach desired consistency. 4. To assemble, divide quinoa among bowls. Top with roasted vegetables and crumbled feta cheese. Drizzle generously with lemon-tahini dressing.