Roasted Vegetable Quinoa Bowls with Tahini Drizzle

Roasted Vegetable Quinoa Bowls With Tahini Drizzle – a 30 minute vegetarian meal, loaded with protein, fiber and vitamins. Great for those on a gluten free diet and also vegan.

Quinoa:
¾ cup quinoa
1½ cup water

Roasted Vegetables:
2 small zucchini cut into half rounds
1 small Chinese eggplant cut into half rounds
2 cups cauliflower florets
1 cup baby carrots

Tahini Drizzle: (makes ½ cup)
3 Tbsp tahini
1 Tbsp olive oil
3 Tbsp water
½ tsp salt
½ tsp black pepper
1 tsp maple syrup (or honey)
juice from 1 lemon

Other:
fresh chopped parsley (optional)
lemon wedges
salt and pepper to taste
olive oil spray

View the full recipe at Cooking LSL →