Description
A vibrant and nutritious one-bowl meal packed with flavors, textures, and colors, perfect for cozy winter dinners.
Ingredients
Scale
- 1 cup tri-color quinoa, rinsed
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1 bay leaf
- 1 large butternut squash, peeled and cubed (about 2 pounds)
- 1 medium red onion, sliced into wedges
- 1 red bell pepper, sliced
- 2 tablespoons olive oil (divided)
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 can chickpeas, drained and rinsed (15 ounces)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 3 tablespoons tahini
- 2 tablespoons pomegranate molasses
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- 3 to 4 tablespoons warm water
- 1/2 cup pomegranate seeds
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup toasted pine nuts
- Mixed greens (arugula or spinach)
Instructions
- In a medium saucepan, bring vegetable broth to a boil. Add the rinsed quinoa, salt, and bay leaf. Reduce heat to low, cover, and let it simmer for about 15 minutes, or until the liquid is absorbed. Remove the bay leaf, then fluff the quinoa with a fork.
- Preheat your oven to 425°F (220°C). In a large bowl, toss the cubed butternut squash, red onion wedges, and sliced bell pepper with one tablespoon of olive oil, oregano, smoked paprika, salt, and black pepper. Spread the mixture onto a large baking sheet in a single layer.
- Roast the vegetables for 20–25 minutes, stirring halfway, until they are tender and slightly caramelized.
- Pat the chickpeas dry and toss them with the remaining tablespoon of olive oil, ground cumin, cayenne pepper, and salt. Add them to the baking sheet with vegetables during the last 15 minutes of roasting, stirring once until crispy and golden.
- In a small bowl, whisk together tahini, pomegranate molasses, minced garlic, and lemon juice. Gradually stir in warm water until you achieve a smooth, pourable consistency. Season with salt and black pepper to taste.
- Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently until golden brown and fragrant. Remove from heat immediately to avoid burning.
- To serve, divide the cooked quinoa into four bowls. Top with mixed greens, roasted vegetables, and crispy chickpeas. Sprinkle with pomegranate seeds, crumbled feta, chopped parsley, and toasted pine nuts. Drizzle generously with tahini-pomegranate dressing and enjoy!
Notes
For a gluten-free option, ensure your tahini and pomegranate molasses are gluten-free. Leftovers can be stored separately in airtight containers for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 15mg
Keywords: quinoa bowl, vegetarian recipe, healthy winter recipes, Mediterranean cuisine, plant-based meal