Quinoa and Grilled Vegetable Power Bowl

A nutrient-packed main dish featuring protein-rich quinoa and an assortment of colorful grilled vegetables, dressed with a light lemon-tahini sauce. Perfect for a healthy, satisfying meal.

Steps

1. Rinse quinoa under cold water. 2. In a small pot, combine quinoa and water; bring to a boil. 3. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. 4. While quinoa cooks, heat olive oil in a pan over medium heat. 5. Add zucchini and red bell pepper slices, season with salt and pepper, and grill until tender, about 5-7 minutes. 6. In a small bowl, whisk together tahini, lemon juice, minced garlic, and a splash of water to create a smooth dressing. 7. Fluff cooked quinoa with a fork and transfer to a serving bowl. 8. Top quinoa with grilled vegetables, cherry tomatoes, and chickpeas. 9. Drizzle the lemon-tahini dressing over the bowl. 10. Garnish with fresh parsley and serve warm.

1/2 cup quinoa 1 cup water 1/2 small zucchini, sliced 1/2 small red bell pepper, sliced 1/4 cup cherry tomatoes, halved 1/4 cup cooked chickpeas 1 tbsp olive oil Salt and pepper to taste 1 tbsp tahini Juice of 1/2 lemon 1 small garlic clove, minced Fresh parsley for garnish