Winter Mediterranean Quinoa Bowl
Warm, bright, and full of winter flavors, this bowl is easy to make and very filling, featuring roasted vegetables, crispy chickpeas, and a tangy tahini-pomegranate dressing over fluffy quinoa and greens.
Ingredients
For the quinoa base
- 1 cup tri-color quinoa, rinsed Rinsed well to remove bitterness
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1 unit bay leaf
For the roasted vegetables
- 1 large butternut squash, peeled and cubed (about 2 pounds)
- 1 medium red onion, sliced into wedges
- 1 unit red bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
For the crispy chickpeas
- 1 can chickpeas, drained and rinsed (15 ounces)
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper Adjust for heat preference
For the tahini-pomegranate dressing
- 3 tablespoons tahini
- 2 tablespoons pomegranate molasses
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- 3 to 4 tablespoons warm water Add gradually to reach desired consistency
For garnishing
- 1/2 cup pomegranate seeds
- 1/2 cup crumbled feta cheese Optional for non-vegan version
- 1/4 cup fresh parsley, chopped
- 1/4 cup toasted pine nuts
- Mixed greens arugula or spinach For serving
Instructions
Prepare Quinoa
- Bring vegetable broth to a boil in a medium saucepan.
- Add rinsed quinoa, salt, and bay leaf.
- Reduce heat to low, cover, and simmer for 15 minutes or until liquid is fully absorbed.
- Remove bay leaf and fluff quinoa with a fork.
Roast Vegetables
- Preheat oven to 425°F.
- Toss cubed butternut squash, red onion wedges, and bell pepper slices with olive oil, dried oregano, smoked paprika, salt, and black pepper.
- Spread in a single layer on a large baking sheet and roast for 20–25 minutes, stirring halfway, until vegetables are tender and lightly caramelized.
Cook Chickpeas
- Pat chickpeas thoroughly dry.
- Toss with olive oil, ground cumin, cayenne pepper, and salt.
- Add chickpeas to the vegetable baking sheet for the final 15 minutes of roasting, stirring once, until golden and crispy.
Make Dressing
- Whisk together tahini, pomegranate molasses, minced garlic, and lemon juice.
- Gradually incorporate warm water, one tablespoon at a time, whisking until a smooth, pourable consistency is reached.
- Season with salt and black pepper.
Toast Pine Nuts
- Place pine nuts in a dry skillet over medium heat.
- Toast, stirring frequently, for 2 to 3 minutes until golden brown and fragrant.
- Remove from heat immediately to prevent burning.
Assemble Bowls
- Divide cooked quinoa evenly among four bowls.
- Top each 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 serve immediately.
Notes
For best texture, store components separately. Keep quinoa and roasted veg in airtight containers for up to 4 days, and store dressing for up to 5 days.