Description
A comforting and nourishing quinoa bowl featuring roasted vegetables, crispy chickpeas, and a tangy tahini-pomegranate dressing, perfect for winter months.
Ingredients
Scale
- 1 cup tri-color quinoa, rinsed
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1 bay leaf
- 1 large butternut squash, peeled and cubed (about 2 pounds)
- 1 medium red onion, sliced into wedges
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 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
- 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
- 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 (arugula or spinach)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
This meal holds up well for meal prep; store components separately in airtight containers. It can be easily customized with different grains or vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg