A wholesome and nutrient-dense meal, Grilled Veggie Quinoa Bowls with Lemon Garlic Tahini Sauce is the perfect choice for anyone looking to enjoy a flavorful, protein-packed dish. This recipe brings together fluffy quinoa, vibrant grilled vegetables, and a rich, creamy lemon garlic tahini sauce. Topped with crumbled feta and a sprinkle of toasted sunflower seeds, every bite of this bowl is a delightful combination of textures and flavors. Whether you’re looking for a hearty vegetarian lunch or a satisfying dinner, this bowl offers a balanced mix of healthy grains, fresh veggies, and bold flavors.

Ingredients

For the Quinoa Bowl:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 medium zucchini, sliced
• 1 red bell pepper, sliced
• 1 small eggplant, cubed
• 1 red onion, thickly sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ teaspoon smoked paprika
• 1 teaspoon dried oregano

For the Lemon Garlic Tahini Sauce:

• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 tablespoons water (or more, to thin the sauce)
• ½ teaspoon ground cumin
• Salt to taste

Toppings:

• ¼ cup crumbled feta cheese
• 2 tablespoons toasted sunflower seeds
• Fresh parsley or cilantro, chopped (optional)

Preparation

Step 1: Cook the Quinoa

1. In a medium-sized pot, combine the rinsed quinoa and water (or vegetable broth) and bring it to a boil.
2. Reduce the heat to low, cover the pot, and simmer for about 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed.
3. Once cooked, remove from heat, fluff the quinoa with a fork, and set it aside.

Step 2: Prepare the Grilled Vegetables

1. Preheat your grill or grill pan to medium-high heat.
2. In a large bowl, toss the zucchini, red bell pepper, eggplant, red onion, and cherry tomatoes with olive oil, salt, pepper, smoked paprika, and oregano.
3. Grill the vegetables for about 4-6 minutes per side, or until they are nicely charred and tender.
4. Remove from the grill and set aside to cool slightly.

Step 3: Make the Lemon Garlic Tahini Sauce

1. In a small mixing bowl, whisk together tahini, lemon juice, olive oil, minced garlic, cumin, and salt.
2. Add water gradually, one tablespoon at a time, until you reach your desired consistency (the sauce should be smooth and pourable but not too runny).
3. Taste and adjust seasonings as needed.

Step 4: Assemble the Quinoa Bowls

1. Divide the cooked quinoa into individual serving bowls.
2. Top each bowl with a generous portion of the grilled vegetables.
3. Drizzle the lemon garlic tahini sauce over the vegetables and quinoa.

Step 5: Add Toppings

1. Sprinkle crumbled feta cheese and toasted sunflower seeds over each bowl.
2. Optionally, garnish with freshly chopped parsley or cilantro for added freshness and color.

Step 6: Serve

Your Grilled Veggie Quinoa Bowls with Lemon Garlic Tahini Sauce are now ready to enjoy! Serve immediately for the freshest taste and optimal texture.

Cooking Notes:

• To save time, you can cook the quinoa in advance and store it in the refrigerator for up to 3 days.
• If you prefer, you can roast the vegetables in the oven at 425°F (220°C) for about 20 minutes instead of grilling them.
• The lemon garlic tahini sauce can be made ahead of time and stored in an airtight container in the fridge for up to 5 days.
• Feel free to swap out the vegetables based on what’s in season or what you have on hand. Sweet potatoes, mushrooms, and asparagus also work well in this dish.

Serving Suggestions:

These quinoa bowls are perfect on their own, but you can also serve them with a side of warm pita bread or a light green salad for a complete meal. For extra protein, consider adding grilled tofu, chickpeas, or a poached egg on top.

Tips:

• Make it vegan: Simply omit the feta or substitute it with a dairy-free cheese.
• Add extra crunch: Swap the sunflower seeds for toasted almonds or pumpkin seeds for a different texture.
• Extra sauce? Double the lemon garlic tahini sauce recipe to have some on hand for salads, wraps, or other bowls throughout the week.
• Meal prep: This recipe is perfect for meal prep! Prepare the quinoa, grill the vegetables, and make the sauce in advance for easy lunch or dinner assembly during the week.

Prep Time:

15 minutes

Cooking Time:

25 minutes

Total Time:

40 minutes

Nutritional Information (per serving):

• Calories: 420
• Protein: 14g
• Sodium: 390mg
• Carbohydrates: 50g
• Fat: 18g
• Fiber: 8g

Conclusion:

The Grilled Veggie Quinoa Bowls with Lemon Garlic Tahini Sauce is a filling and flavorful dish that’s ideal for a healthy and satisfying meal. It’s packed with plant-based protein, vitamins, and minerals from the quinoa and vegetables, while the tangy tahini sauce adds an extra layer of deliciousness. The toasted sunflower seeds and crumbled feta offer a delightful crunch and creaminess that complement the dish perfectly. Whether you’re looking for a quick weeknight dinner or a dish to impress your guests, this recipe is sure to become a favorite in your kitchen.

Grilled Veggie Quinoa Bowls with Lemon Garlic Tahini Sauce

---

• Author: Imili Johnson
• Total Time: 40 minutes

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

For the Quinoa Bowl:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 medium zucchini, sliced
• 1 red bell pepper, sliced
• 1 small eggplant, cubed
• 1 red onion, thickly sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ teaspoon smoked paprika
• 1 teaspoon dried oregano

For the Lemon Garlic Tahini Sauce:

• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 tablespoons water (or more, to thin the sauce)
• ½ teaspoon ground cumin
• Salt to taste

Toppings:

• ¼ cup crumbled feta cheese
• 2 tablespoons toasted sunflower seeds
• Fresh parsley or cilantro, chopped (optional)

---

Instructions

Step 1: Cook the Quinoa

1. In a medium-sized pot, combine the rinsed quinoa and water (or vegetable broth) and bring it to a boil.
2. Reduce the heat to low, cover the pot, and simmer for about 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed.
3. Once cooked, remove from heat, fluff the quinoa with a fork, and set it aside.

Step 2: Prepare the Grilled Vegetables

1. Preheat your grill or grill pan to medium-high heat.
2. In a large bowl, toss the zucchini, red bell pepper, eggplant, red onion, and cherry tomatoes with olive oil, salt, pepper, smoked paprika, and oregano.
3. Grill the vegetables for about 4-6 minutes per side, or until they are nicely charred and tender.
4. Remove from the grill and set aside to cool slightly.

Step 3: Make the Lemon Garlic Tahini Sauce

1. In a small mixing bowl, whisk together tahini, lemon juice, olive oil, minced garlic, cumin, and salt.
2. Add water gradually, one tablespoon at a time, until you reach your desired consistency (the sauce should be smooth and pourable but not too runny).
3. Taste and adjust seasonings as needed.

Step 4: Assemble the Quinoa Bowls

1. Divide the cooked quinoa into individual serving bowls.
2. Top each bowl with a generous portion of the grilled vegetables.
3. Drizzle the lemon garlic tahini sauce over the vegetables and quinoa.

Step 5: Add Toppings

1. Sprinkle crumbled feta cheese and toasted sunflower seeds over each bowl.
2. Optionally, garnish with freshly chopped parsley or cilantro for added freshness and color.

Step 6: Serve

Your Grilled Veggie Quinoa Bowls with Lemon Garlic Tahini Sauce are now ready to enjoy! Serve immediately for the freshest taste and optimal texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 420
• Sodium: 390mg
• Protein: 14g