Quinoa Bowl with Tahini Dressing
Serves
4
Prep Time
10 minutes
Cook Time
50 minutes
Ingredients
For the quinoa:
9 oz (255 g) uncooked quinoa, rinsed
9 oz (255 g) uncooked quinoa, rinsed
For the vegetables:
1 red onion, chopped
1 green bell pepper, chopped
14 oz (400 g) pumpkin, cubed
½ tsp garlic powder
½ tsp dried oregano
1 red onion, chopped
1 green bell pepper, chopped
14 oz (400 g) pumpkin, cubed
½ tsp garlic powder
½ tsp dried oregano
Nutrition
(Per Serving)
Calories
474
Fats
22 g
Protein
14 g
Carbs
55 g
Instructions
- In small saucepan, combine quinoa, ½ teaspoon salt, and 20 fl oz (590 ml) water, and cook according to package instructions. Fluff with fork.
- Preheat oven to 425°F (220°C). In large bowl, drizzle 3 tablespoons olive oil over onion, bell pepper, and pumpkin, and season with 1 teaspoon salt, ½ teaspoon pepper, garlic powder, and oregano. Toss to mix, then place on baking sheet in an even layer. Roast for 30 minutes until fork tender.
- Divide quinoa among four bowls. Top with roasted vegetables and sprinkle fresh parsley. Drizzle with Tahini Dressing and serve immediately.