Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
For the Base:
- 1 cup quinoa (or couscous, farro, or any grain you can pronounce)
- 2 cups water or vegetable broth (because grains deserve flavor too)
For the Roasted Veggies:
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 small red onion, sliced
- 1 cup cherry tomatoes (keep them whole for that juicy pop!)
- 2 tbsp olive oil
- 1 tsp paprika
- ½ tsp cumin
- Salt and pepper, to taste
For the Toppings:
- ½ cup crumbled feta cheese (skip it if you’re dairy-free, but we’ll miss it)
- ½ cup hummus (your favorite store-bought or homemade)
- ½ cup kalamata olives, sliced (for that salty punch)
- ¼ cup chopped parsley (for color and class)
- Optional: sliced avocado (because why not?)
For the Tahini Dressing:
- ¼ cup tahini (the MVP of Mediterranean flavors)
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 2–3 tbsp water (to thin it out)
- Salt, to taste
Instructions
- Cook the Quinoa:
- Rinse the quinoa under cold water (it’s not optional unless you love bitterness).
- In a medium pot, bring water or broth to a boil. Stir in the quinoa, lower the heat, cover, and let it simmer for 15 minutes, or until fluffy. Fluff with a fork and set aside.
- Roast the Veggies:
- Preheat your oven to 425°F (220°C).
- Toss the zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, paprika, cumin, salt, and pepper. Spread them out on a baking sheet like you’re arranging a veggie art exhibit.
- Roast for 20 minutes, stirring halfway through, until tender and slightly caramelized.
- Make the Dressing:
- In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a pinch of salt. Gradually add water, one tablespoon at a time, until it’s pourable but still dreamy and creamy.
- Assemble Your Bowls:
- Divide the quinoa among four bowls. Top with roasted veggies, crumbled feta, hummus, olives, parsley, and avocado if you’re feeling extra.
- Drizzle generously with the tahini dressing. Bonus points if you swirl the hummus for Instagram-level aesthetics.
- Serve:
- Hand out forks, or let everyone dive in with their hands (no judgment). These bowls are best enjoyed while pretending you’re in Santorini.
Do’s and Don’ts
DO:
- Roast the veggies until they’re caramelized—it’s where the flavor magic happens.
- Make extra tahini dressing—it’s like liquid gold for leftovers.
- Customize the toppings to suit your vibe. No olives? No problem. More avocado? Always.
DON’T:
- Forget to rinse the quinoa. Saponins are bitter little party crashers.
- Skip the dressing—it’s the glue that ties this bowl of happiness together.
- Overcrowd the veggies on the baking sheet—they need their personal space to roast, not steam.
Optional Add-Ins and Variations:
- Protein Boost: Add grilled chicken, chickpeas, or falafel for extra heft.
- Spicy Twist: Sprinkle red pepper flakes or drizzle with harissa for some heat.
- Nutty Crunch: Toss in toasted pine nuts or slivered almonds for texture.
Mediterranean Grain Bowls are vibrant, nutritious, and endlessly customizable. It’s like taking your taste buds on a Mediterranean cruise—without the seasickness. 🌿🍅🍋✨
