Winter Mediterranean Quinoa Bowl
A vibrant and hearty dish that combines roasted vegetables, quinoa, and a zesty tahini dressing for a warm and healthy winter meal.
Ingredients
For the Quinoa
- 1 cup tri-color quinoa, rinsed
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1 bay leaf
For the Roasted Vegetables
- 1 large butternut squash, peeled and cubed (about 2 pounds)
- 1 medium red onion, sliced into wedges
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
For the 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
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
For Serving
- 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
Cooking 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 the liquid is fully absorbed. Remove the bay leaf and fluff the quinoa with a fork.
Roasting 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.
Preparing the Chickpeas
- Pat the 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.
Making the 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.
Toasting 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.
Assembling 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
Experiment with adding fresh herbs for extra brightness. Swap out veggies based on what's in season or available. Serve warm or at room temperature for a different experience.