Grilled Veggie Quinoa Power Bowls (Printable Version)

Colorful grilled vegetables and quinoa with creamy tahini sauce for a satisfying meal.

# Ingredient List:

→ Quinoa

01 - 1 cup quinoa
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Grilled Vegetables

04 - 1 medium zucchini, sliced into 1/2-inch rounds
05 - 1 red bell pepper, cut into strips
06 - 1 yellow bell pepper, cut into strips
07 - 1 red onion, cut into wedges
08 - 1 cup cherry tomatoes, halved
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon sea salt
13 - Freshly ground black pepper to taste

→ Tahini Drizzle

14 - 1/3 cup tahini
15 - 2 tablespoons lemon juice
16 - 1 tablespoon extra-virgin olive oil
17 - 1 small garlic clove, finely grated
18 - 2 to 4 tablespoons warm water as needed for thinning
19 - 1/4 teaspoon salt

→ Garnishes

20 - 1/4 cup fresh parsley, chopped
21 - 1/4 cup crumbled feta cheese, optional
22 - 2 tablespoons toasted pumpkin seeds

# Directions:

01 - Rinse quinoa thoroughly under cold water. Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, keep covered, and let stand for 5 minutes. Fluff with a fork.
02 - Preheat a grill or grill pan over medium-high heat.
03 - In a large mixing bowl, combine zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes. Toss with olive oil, smoked paprika, cumin, salt, and black pepper until evenly coated.
04 - Place seasoned vegetables on the hot grill or grill pan. Cook for 8 to 10 minutes, turning occasionally with tongs, until tender with light charring. Remove from grill and set aside.
05 - Whisk together tahini, lemon juice, extra-virgin olive oil, grated garlic, and salt in a mixing bowl. Gradually add warm water one tablespoon at a time, whisking constantly until the sauce reaches a smooth, pourable consistency.
06 - Divide the cooked quinoa evenly among 4 bowls. Top each bowl with grilled vegetables, distributing them evenly.
07 - Drizzle tahini sauce generously over each bowl. Garnish with fresh parsley, feta cheese if desired, and toasted pumpkin seeds. Serve immediately.

# Expert Advice:

01 -
  • The tahini drizzle transforms simple grilled vegetables into something creamy and indulgent without heavy cream or guilt.
  • Everything comes together in 45 minutes, which means you can pull this off on a weeknight without stress.
  • Each bowl is customizable, so picky eaters and adventurous cooks can build exactly what they want.
02 -
  • Tahini separates if it sits in the pantry too long; if yours looks grainy or separated when you open the jar, whisk it vigorously to recombine before making the drizzle.
  • The tahini must be thin enough to drizzle but thick enough to cling to vegetables; if you add too much water, you'll end up with something that slides off instead of coating.
  • Grilled vegetables release moisture as they cool, so assemble your bowls shortly after grilling rather than letting them sit around getting soggy.
03 -
  • Toast your pumpkin seeds in a dry pan for a minute or two right before serving; they'll taste fresher and crunchier than seeds that have been sitting out.
  • If your tahini is thick and stubborn, microwave it for 15 seconds before whisking to warm it slightly and make it more cooperative.
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