Mediterranean Quinoa Bowl with Roasted Vegetables

Ingredients

• 1 cup Quinoa
• 1 whole Eggplant
• 2 whole Bell peppers (red, yellow)
• 1 whole Zucchini
• 1 whole Red onion
• 0.25 cup Olive oil
• 1 whole Lemon
• 0.25 cup Tahini
• 2 cloves Garlic
• 1 can Chickpeas
• 0.25 cup Fresh parsley

Instructions

1. 1Preheat your oven to 400°F (200°C). Cut the 1 whole eggplant, 2 whole bell peppers (red, yellow), 1 whole zucchini, and 1 whole red onion into 1-inch (2.5 cm) bite-sized pieces. In a large bowl, toss the cut vegetables with the 0.25 cup of olive oil until they are evenly coated.
2. 2Spread the oiled vegetables in a single layer onto a large baking sheet. Roast them in the preheated oven for 25 to 30 minutes, turning them halfway through, until they are tender when pierced with a fork and show slight browning on the edges.
3. 3Rinse the 1 cup of quinoa thoroughly under cold running water in a fine-mesh sieve. Transfer the rinsed 1 cup of quinoa to a medium saucepan with 2 cups of water, bring it to a boil over high heat, then reduce the heat to low, cover the saucepan with a lid, and simmer for 15 minutes. Remove the saucepan from the heat and let it stand, covered, for 5 minutes to steam, then fluff the cooked quinoa with a fork.
4. 4While the vegetables roast and quinoa cooks, finely mince the 2 cloves of garlic. In a small bowl, whisk together the 0.25 cup of tahini, the juice from the 1 whole lemon (about 2-3 tablespoons), and the minced 2 cloves of garlic. Gradually add 2 to 4 tablespoons of water to the dressing, whisking continuously, until it reaches a smooth, pourable consistency.
5. 5Drain the 1 can of chickpeas and rinse them thoroughly under cold running water. Finely chop the 0.25 cup of fresh parsley.
6. 6Divide the cooked 1 cup of quinoa evenly among 4 serving bowls. Top each bowl with an equal portion of the roasted vegetables and the rinsed 1 can of chickpeas, then drizzle generously with the lemon-tahini dressing and garnish with the chopped 0.25 cup of fresh parsley.

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