Quinoa Bowl

Quinoa Bowl

This portable pear recipe adds a sweet twist to the perennial favourite: pasta salad. With a flavour-packed combination of just-ripe USA Pears complemented by salty salami, tart pickled peppers, fresh mozzarella, and crunchy cucumbers, it’s sure to surpass any offering from the deli counter. Plus, a lightened-up version of the classic creamy dressing, substituting Greek yogurt for mayonnaise, makes for a healthier option.
  • Prep Time: 45 min
  • Cook Time: 0 min
  • Calories: 420
  • Serving Size: 8 oz. (240 g)

Nutritional Information Per 8 oz. (240 g)

  • Amount
  • % Daily Value
  • Calories 420
  • Fat N/A
  • N/A %
  • Saturated
    + Trans N/A
  • N/A %
  • Cholesterol N/A
  • Sodium N/A
  • N/A %
  • Carbohydrate 43 g
  • 14%
  • Fibre 3 g
  • 12%
  • Sugars N/A g
  • Protein 15 g

Ingredients

For the Quinoa:

  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1/2 teaspoon salt (optional)

For the Roasted Vegetables:

  • 2 cups mixed vegetables (e.g., bell peppers, zucchini, cherry tomatoes, red onion, broccoli), chopped into bite-sized pieces
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 teaspoon dried herbs (e.g., thyme, rosemary, or Italian seasoning)

For the Chickpeas:

  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • Salt and black pepper, to taste

For the Tahini Dressing:

  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 2 tablespoons water (adjust for desired consistency)
  • Salt and black pepper, to taste

Optional Toppings:

  • Fresh herbs (e.g., parsley or cilantro), chopped
  • Toasted sesame seeds
  • Sliced avocado
  • Lemon wedges for garnish

Instructions

  1. 1. Cook the Quinoa:

    • Rinse the quinoa under cold running water using a fine-mesh strainer.
    • In a medium saucepan, combine the rinsed quinoa, water or vegetable broth, and salt (if using).
    • Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
    • Remove from heat and fluff the quinoa with a fork. Cover and set aside.

    2. Roast the Vegetables:

    • Preheat your oven to 425°F (220°C).
    • In a large bowl, toss the chopped mixed vegetables with olive oil, salt, black pepper, and dried herbs.
    • Spread the seasoned vegetables evenly on a baking sheet.
    • Roast in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelized, stirring halfway through.

    3. Prepare the Chickpeas:

    • In a separate bowl, toss the drained and rinsed chickpeas with olive oil, ground cumin, smoked paprika, salt, and black pepper.
    • Spread the seasoned chickpeas on another baking sheet.
    • Roast them in the oven for about 15-20 minutes or until they become crispy.

    4. Make the Tahini Dressing:

    • In a small bowl, whisk together the tahini, lemon juice, minced garlic, water, salt, and black pepper until smooth.
    • Adjust the consistency by adding more water if needed.

    5. Assemble the Quinoa Bowl:

    • Divide the cooked quinoa among serving bowls.
    • Top the quinoa with the roasted vegetables and crispy chickpeas.

    6. Drizzle with Tahini Dressing:

    • Drizzle the tahini dressing generously over the quinoa, vegetables, and chickpeas.

    7. Garnish and Serve:

    • Garnish the quinoa bowl with fresh herbs, toasted sesame seeds, and optional avocado slices.
    • Serve with lemon wedges on the side for extra zing.

    8. Enjoy!

    • Your Quinoa Bowl with roasted vegetables, chickpeas, and tahini dressing is ready to be enjoyed as a healthy and satisfying meal.