Healthy EatingVeganGluten FreeDinnerLunchQuick Recipes
Quinoa Vegetable Bowl with Lemon-Tahini Drizzle
25 mins
Easy
This bowl is my go-to for a clean, energy-filled lunch. It balances earthy quinoa with crisp, seasonal vegetables and a bright, creamy dressing that makes every bite feel like a treat.
A satisfying, plant-based meal featuring fluffy quinoa, roasted seasonal vegetables, and a zesty lemon-tahini dressing. Perfect for meal prep or a healthy weeknight dinner.
To get the fluffiest quinoa, let it sit covered for 5 minutes after cooking. This steam rest prevents mushiness and gives the grains a perfect, light texture.
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Fat | 15g |
| Carbohydrates | 62g |
| Protein | 14g |
Absolutely. Store the dressing separately and add it just before serving to keep the kale crisp.
Yes, quinoa is naturally gluten-free. Ensure your vegetable broth is labeled gluten-free as well.
The chickpeas provide plant-based protein. You can also add grilled tofu or tempeh for an extra boost.
Stewart Lucas is the founder of NutriGuide. With over a decade of clinical experience in nutrition, hormone balance, and dietetic consulting, Stewart simplifies home cooking with science-backed diet plans, healthy ingredient hacks, and easy culinary techniques.
Please log in to leave a review.