Recipe · 2 min read
Grilled Veggie Quinoa Bowl with Lemon Tahini
A practical bowl of grilled summer vegetables, cooked quinoa, and lemon tahini sauce.
This bowl brings cooked quinoa and seasonal vegetables together in one meal. Eat it as a main dish or add chickpeas, eggs, or another protein source to suit your needs.
Ingredients: 2 cups cooked quinoa, 1 zucchini, 1 red bell pepper, 1 ear of corn, 2 tablespoons olive oil, salt, and pepper. For the sauce: 2 tablespoons tahini, juice of 1 lemon, 1 crushed garlic clove, and 2-3 tablespoons water as needed.
Toss the vegetables with olive oil, salt, and pepper. Cook on a grill pan or barbecue until tender and lightly charred, about 8-10 minutes. Put the quinoa in a bowl. Whisk the sauce until smooth, add the vegetables, and drizzle over the sauce.
Nutrition note: Quinoa contributes some protein and carbohydrate, vegetables add variety and fiber, and tahini adds fat and flavor. The balance of the meal depends on the portion and any extra ingredients.
Store quinoa and vegetables separately in the refrigerator and use within 3 days. Add the sauce just before serving. Chickpeas can make the bowl more substantial.