Mediterranean Quinoa and Roasted Vegetable Bowl
A hearty bowl of quinoa with roasted vegetables and a lemon-tahini dressing.
Nutrition per serving
Estimated values per serving.
Ingredients
- 1 cup quinoa (rinsed)
- 1 medium red bell pepper (chopped)
- 1 medium zucchini (sliced)
- 1 small eggplant (cubed)
- 1 cup cherry tomatoes (halved)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (fresh)
- 2 tablespoons tahini
- 1 clove garlic (minced)
- 2 tablespoons parsley (chopped)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Method
- 1
Preheat oven to 400°F (200°C).
- 2
Cook quinoa according to package instructions.
- 3
Toss bell pepper, zucchini, eggplant, and tomatoes with olive oil, salt, and pepper.
- 4
Roast vegetables for 25 minutes until tender.
- 5
Mix lemon juice, tahini, garlic, and parsley for dressing.
- 6
Combine quinoa, roasted vegetables, and dressing in a bowl.
Make it fit your blood sugar goals
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Get GlucoForager freeThis recipe is general guidance, not medical advice. Carb needs depend on your treatment and goals, so check with your doctor, diabetes nurse or dietitian if you're unsure.