Mediterranean Quinoa Breakfast Bowl with Roasted Vegetables and Tahini Dressing

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 medium Eggplant
• 1 medium Red Bell Pepper
• 3 tablespoons Olive Oil
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/4 cup Tahini
• 2 tablespoons Lemon Juice
• 1 clove Garlic
• 2-3 tablespoons Water
• 2 tablespoons Fresh Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Cook quinoa: Combine quinoa and water in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until water is absorbed. Fluff with a fork.
3. 3While quinoa is cooking, toss eggplant and red bell pepper with 2 tablespoons olive oil, oregano, salt, and pepper on a baking sheet.
4. 4Roast vegetables for 25-30 minutes, or until tender and slightly browned.
5. 5Make tahini dressing: In a small bowl, whisk together tahini, lemon juice, garlic, and 2-3 tablespoons water until smooth and creamy. Add more water if needed to reach desired consistency.
6. 6Divide cooked quinoa among bowls. Top with roasted vegetables and drizzle with tahini dressing.
7. 7Garnish with fresh parsley and serve.

Related Guides