Winter Mediterranean Quinoa Bowl
A delicious and nutritious bowl packed with quinoa, roasted vegetables, crispy chickpeas, and topped with tahini dressing, perfect for enjoying seasonal produce.
Ingredients
For the quinoa
- 1 cup tri-color quinoa, rinsed
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1 number bay leaf
For the roasted vegetables
- 1 large butternut squash, peeled and cubed (about 2 pounds)
- 1 medium red onion, sliced into wedges
- 1 number red bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste Salt and black pepper, to taste
For the crispy chickpeas
- 1 can chickpeas, drained and rinsed (15 ounces)
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Salt to taste Salt, to taste
For the tahini dressing
- 3 tablespoons tahini
- 2 tablespoons pomegranate molasses
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- 3 to 4 tablespoons warm water
- Salt and black pepper to taste Salt and black pepper, to taste
For assembly and garnish
- 1/2 cup pomegranate seeds
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup toasted pine nuts
- Mixed greens to taste Mixed greens (arugula or spinach)
Instructions
Cook the Quinoa
- Bring vegetable broth to a boil in a medium saucepan. Add rinsed quinoa, salt, and bay leaf. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is fully absorbed. Remove bay leaf and fluff quinoa with a fork.
Roast the Vegetables
- Preheat oven to 425°F. Toss cubed butternut squash, red onion wedges, and bell pepper slices with olive oil, dried oregano, smoked paprika, salt, and black pepper. Spread in a single layer on a large baking sheet. Roast for 20–25 minutes, stirring halfway, until vegetables are tender and lightly caramelized.
Crisp the Chickpeas
- Pat chickpeas thoroughly dry. Toss with olive oil, ground cumin, cayenne pepper, and salt. Add chickpeas to the vegetable baking sheet for the final 15 minutes of roasting, stirring once, until golden and crispy.
Make the Tahini Dressing
- Whisk together tahini, pomegranate molasses, minced garlic, and lemon juice. Gradually incorporate warm water, one tablespoon at a time, whisking until a smooth, pourable consistency is reached. Season with salt and black pepper.
Toast the Pine Nuts
- Place pine nuts in a dry skillet over medium heat. Toast, stirring frequently, for 2 to 3 minutes until golden brown and fragrant. Remove from heat immediately to prevent burning.
Assemble the Bowl
- Divide cooked quinoa evenly among four bowls. Top each with mixed greens, roasted vegetables, and crispy chickpeas. Sprinkle with pomegranate seeds, crumbled feta, chopped parsley, and toasted pine nuts. Drizzle generously with tahini-pomegranate dressing and serve immediately.
Notes
Serve warm or at room temperature. It makes a great lunch, dinner, or side dish. Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating in the microwave if desired.