Grilled Veggie and Quinoa Bowl with Tahini-Lemon Dressing

Introduction

Looking for a healthy, delicious, and nutrient-packed meal that’s both satisfying and simple to prepare? This Grilled Veggie & Quinoa Bowl with Tahini-Lemon Dressing might be your new favorite go-to recipe! It’s perfect for those busy weeknights or a light lunch when you want to enjoy something fresh, flavorful, and loaded with wholesome ingredients. Featuring a colorful mix of grilled vegetables, fluffy quinoa, and a creamy, tangy tahini-lemon dressing, this dish brings together a perfect balance of textures and flavors. Whether you’re following a vegetarian, vegan, or gluten-free diet, this recipe fits the bill and is easy to customize based on what’s in season or available in your pantry.

Ingredients

For the Veggie & Quinoa Bowl:

• 1 cup quinoa, rinsed and drained
• 2 cups water or vegetable broth (for extra flavor)
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 zucchini, sliced lengthwise
• 1 red onion, sliced into thick rings
• 1 small eggplant, sliced into rounds
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 cup fresh spinach (optional)
• 1/4 cup chopped fresh parsley, for garnish
• 1/4 cup crumbled feta cheese (optional)

For the Tahini-Lemon Dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice (freshly squeezed)
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon maple syrup or honey
• 2–4 tablespoons warm water (to thin the dressing)
• Salt and pepper, to taste
• 1 teaspoon ground cumin
• 1 tablespoon chopped fresh dill (optional)

Preparation

Step 1: Cook the Quinoa

1. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
2. Add the rinsed quinoa. Reduce heat to low, cover, and let it simmer for 15 minutes, or until the liquid is fully absorbed and the quinoa is tender.
3. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.

Step 2: Prep the Vegetables

1. Preheat the grill or a grill pan to medium-high heat.
2. In a large mixing bowl, toss the bell peppers, zucchini, red onion, eggplant, and cherry tomatoes with 2 tablespoons olive oil, salt, black pepper, smoked paprika, garlic powder, and dried oregano.
3. Make sure the vegetables are evenly coated with the oil and spices.

Step 3: Grill the Vegetables

1. Arrange the vegetables on the preheated grill, making sure they are in a single layer for even cooking.
2. Grill the vegetables for about 3–4 minutes per side, or until they have grill marks and are tender but not mushy. Cherry tomatoes may take less time.
3. Remove the vegetables from the grill and set them aside to cool slightly.

Step 4: Make the Tahini-Lemon Dressing

1. In a small bowl, whisk together the tahini, lemon juice, minced garlic, olive oil, and maple syrup or honey.
2. Gradually add warm water to the dressing until you reach your desired consistency—smooth and pourable.
3. Season the dressing with salt, pepper, and ground cumin, adjusting the flavors as needed.
4. If using, stir in the chopped fresh dill for added flavor.

Step 5: Assemble the Bowl

1. In a large serving bowl, layer the cooked quinoa as the base.
2. Top with the grilled vegetables, arranging them neatly over the quinoa.
3. Add a handful of fresh spinach if using.
4. Drizzle the bowl generously with the Tahini-Lemon Dressing.
5. Sprinkle with chopped fresh parsley and, if desired, crumbled feta cheese for a tangy finish.

Cooking Notes

• For added protein, you can include chickpeas or grilled tofu in the bowl.
• The tahini-lemon dressing can be made ahead of time and stored in the refrigerator for up to 5 days.
• If you don’t have a grill, the vegetables can be roasted in the oven at 400°F (200°C) for about 20–25 minutes until tender.
• Feel free to substitute any of the vegetables with your seasonal favorites like asparagus, mushrooms, or sweet potatoes.

Serving Suggestions

• This dish is best served warm, but it’s also delicious chilled for a refreshing summer meal.
• Pair the bowl with a side of warm pita bread or flatbread to soak up the extra dressing.
• Add a handful of toasted nuts or seeds like almonds, sunflower seeds, or pumpkin seeds for an added crunch.
• Serve with a wedge of lemon on the side for an extra burst of freshness.

Tips

1. Rinse the quinoa thoroughly before cooking to remove any bitterness from the natural saponins.
2. If using a grill, make sure it’s preheated properly to get those beautiful grill marks without overcooking the veggies.
3. For a thicker dressing, use less water; for a thinner dressing, add a bit more until you achieve the desired consistency.
4. Use fresh, high-quality ingredients—especially the veggies—to ensure the best flavor.
5. Store any leftovers in an airtight container for up to 3 days in the refrigerator. Quinoa bowls make great meal-prep lunches!

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Nutritional Information (per serving, assuming 4 servings)

• Calories: 350
• Protein: 10g
• Carbohydrates: 45g
• Fat: 15g
• Fiber: 8g
• Sodium: 300mg

Conclusion

This Grilled Veggie & Quinoa Bowl with Tahini-Lemon Dressing is not just a beautiful medley of colors but also a powerhouse of nutrients. It’s a complete meal that combines the richness of grilled vegetables, the protein-packed goodness of quinoa, and the creamy, zesty delight of tahini-lemon dressing. Whether you’re meal-prepping for the week, planning a dinner party, or just craving something wholesome, this dish is a winner. Enjoy it as is, or customize it with your favorite toppings to make it your own!

Grilled Veggie and Quinoa Bowl with Tahini-Lemon Dressing

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• Author: Imili Johnson
• Total Time: 40 minutes

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Ingredients

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For the Veggie & Quinoa Bowl:

• 1 cup quinoa, rinsed and drained
• 2 cups water or vegetable broth (for extra flavor)
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 zucchini, sliced lengthwise
• 1 red onion, sliced into thick rings
• 1 small eggplant, sliced into rounds
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 cup fresh spinach (optional)
• 1/4 cup chopped fresh parsley, for garnish
• 1/4 cup crumbled feta cheese (optional)

For the Tahini-Lemon Dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice (freshly squeezed)
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon maple syrup or honey
• 2–4 tablespoons warm water (to thin the dressing)
• Salt and pepper, to taste
• 1 teaspoon ground cumin
• 1 tablespoon chopped fresh dill (optional)

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Instructions

Step 1: Cook the Quinoa

1. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
2. Add the rinsed quinoa. Reduce heat to low, cover, and let it simmer for 15 minutes, or until the liquid is fully absorbed and the quinoa is tender.
3. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.

Step 2: Prep the Vegetables

1. Preheat the grill or a grill pan to medium-high heat.
2. In a large mixing bowl, toss the bell peppers, zucchini, red onion, eggplant, and cherry tomatoes with 2 tablespoons olive oil, salt, black pepper, smoked paprika, garlic powder, and dried oregano.
3. Make sure the vegetables are evenly coated with the oil and spices.

Step 3: Grill the Vegetables

1. Arrange the vegetables on the preheated grill, making sure they are in a single layer for even cooking.
2. Grill the vegetables for about 3–4 minutes per side, or until they have grill marks and are tender but not mushy. Cherry tomatoes may take less time.
3. Remove the vegetables from the grill and set them aside to cool slightly.

Step 4: Make the Tahini-Lemon Dressing

1. In a small bowl, whisk together the tahini, lemon juice, minced garlic, olive oil, and maple syrup or honey.
2. Gradually add warm water to the dressing until you reach your desired consistency—smooth and pourable.
3. Season the dressing with salt, pepper, and ground cumin, adjusting the flavors as needed.
4. If using, stir in the chopped fresh dill for added flavor.

Step 5: Assemble the Bowl

1. In a large serving bowl, layer the cooked quinoa as the base.
2. Top with the grilled vegetables, arranging them neatly over the quinoa.
3. Add a handful of fresh spinach if using.
4. Drizzle the bowl generously with the Tahini-Lemon Dressing.
5. Sprinkle with chopped fresh parsley and, if desired, crumbled feta cheese for a tangy finish.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 350
• Sodium: 300mg
• Protein: 10g