Grain Bowl Recipe

Rinse Quinoa

In a fine mesh sieve, rinse 1 cup of quinoa under cold running water to remove its natural coating, called saponin, which can make it taste bitter.

Cook Quinoa

In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring it to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water has been absorbed.

Fluff Quinoa

Once cooked, remove the saucepan from heat, let it sit covered for 5 minutes, then fluff the quinoa with a fork.

Preheat Oven

Preheat your oven to 400°F (200°C).

Prepare Vegetables

Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Place them in a large mixing bowl.

Season and Toss

Drizzle 2 tablespoons of olive oil over the vegetables. Season with salt and black pepper to taste. Toss everything together until the vegetables are well coated.

Roast Vegetables

Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they're tender and slightly caramelized.

Combine Ingredients

In a small bowl, combine 1/2 cup of tahini, 2 tablespoons of lemon juice, 1 minced garlic clove, and 2 tablespoons of water.

Mix Dressing

Whisk together until smooth. If the dressing is too thick, add a little more water to reach your desired consistency. Season with salt to taste.

Combine Ingredients

In a serving bowl, add a generous scoop of the cooked quinoa. Top with the roasted vegetables.

Drizzle Dressing

Drizzle the tahini dressing over the top of the grain bowl.

Serve

Enjoy your nutritious grain bowl warm or at room temperature!