Ingredients
Scale
For the Grilled Veggies:
- 1 zucchini, sliced into rounds
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 red onion, cut into thick wedges
- 1 eggplant, sliced into rounds
- 1 cup asparagus spears (optional)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For the Quinoa:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 tablespoon olive oil (optional, for flavor)
For the Roasted Red Pepper Hummus:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large roasted red pepper (jarred or homemade)
- 1/4 cup tahini
- 2 tablespoons olive oil
- 1 garlic clove, minced
- Juice of 1 lemon
- 1 teaspoon cumin
- Salt and pepper, to taste
- Water to thin (optional)
Toppings:
- Roasted red peppers, sliced
- 1/4 cup pine nuts, toasted
- Fresh parsley or cilantro, for garnish
For the Lemon Garlic Tahini Dressing:
- 2 tablespoons tahini
- 1/4 cup roasted red pepper hummus (from above)
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Water, to thin (as needed)
Instructions
Step 1: Prepare the Quinoa
- Begin by cooking the quinoa. In a medium saucepan, bring the vegetable broth or water to a boil. Rinse the quinoa under cold water to remove its natural bitterness.
- Once the water is boiling, add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork, then set aside.
Step 2: Prepare the Grilled Veggies
- While the quinoa cooks, prepare the vegetables for grilling. Slice the zucchini, eggplant, bell peppers, and onions into uniform pieces to ensure even cooking.
- Toss the vegetables with olive oil, smoked paprika, cumin, garlic powder, and salt and pepper. Make sure they’re well coated.
- Preheat a grill or grill pan to medium-high heat. Grill the vegetables in batches, cooking each side for about 3-4 minutes, or until they develop nice grill marks and are tender.
- If you’re using a grill, you can also add asparagus spears for an additional burst of flavor. Remove the vegetables from the heat and set them aside.
Step 3: Make the Roasted Red Pepper Hummus
- While the vegetables are grilling, make the roasted red pepper hummus. In a food processor or blender, combine the chickpeas, roasted red pepper, tahini, olive oil, minced garlic, lemon juice, cumin, salt, and pepper.
- Blend until smooth, adding water a tablespoon at a time if needed to achieve your desired consistency. Taste and adjust seasoning if necessary. Set aside 1/4 cup of the hummus for the dressing.
Step 4: Prepare the Lemon Garlic Tahini Dressing
- In a small bowl, whisk together 2 tablespoons of tahini, 1/4 cup of the roasted red pepper hummus, lemon juice, minced garlic, olive oil, salt, and pepper. If the dressing is too thick, add water in small increments to thin it out until it’s pourable but still creamy.
Step 5: Toast the Pine Nuts
- Heat a small pan over medium heat and add the pine nuts. Toast them for about 2-3 minutes, stirring frequently until they turn golden brown and release a nutty aroma. Be careful not to burn them, as pine nuts can toast quickly. Set aside.
Step 6: Assemble the Bowls
- Now it’s time to put everything together! Start by adding a generous scoop of quinoa to each bowl.
- Layer the grilled veggies on top of the quinoa. Add a dollop of roasted red pepper hummus to one side of the bowl.
- Drizzle the entire bowl with the lemon garlic tahini dressing.
- Top with roasted red pepper slices, toasted pine nuts, and a sprinkle of fresh parsley or cilantro for a pop of freshness and color.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 400-450 kcal
- Sodium: 350-400mg
- Protein: 12-14g