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Winter Mediterranean Quinoa Bowl

A warm and filling bowl with quinoa, roasted vegetables, and a burst of flavor from tahini-pomegranate dressing, perfect for colder months.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

For the quinoa
  • 1 cup tri-color quinoa, rinsed Rinse before cooking to remove bitterness.
  • 2 cups vegetable broth Use low-sodium if preferred.
  • 1/2 teaspoon salt
  • 1 piece bay leaf Remove before serving.
For the roasted vegetables
  • 1 large butternut squash, peeled and cubed (about 2 pounds)
  • 1 medium red onion, sliced into wedges
  • 1 piece red bell pepper, sliced
  • 2 tablespoons olive oil For roasting vegetables.
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
For the crispy chickpeas
  • 1 can chickpeas, drained and rinsed (15 ounces) Pat dry before seasoning.
  • 1 tablespoon olive oil For tossing chickpeas.
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
For the tahini-pomegranate dressing
  • 3 tablespoons tahini
  • 2 tablespoons pomegranate molasses
  • 1 clove garlic, minced
  • 2 tablespoons lemon juice
  • 3-4 tablespoons warm water Add more for desired consistency.
For serving
  • 1/2 cup pomegranate seeds
  • 1/2 cup crumbled feta cheese Optional.
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup toasted pine nuts

Method
 

Cooking the quinoa
  1. Bring the vegetable broth to a boil in a medium saucepan.
  2. Add the rinsed quinoa, salt, and bay leaf.
  3. Reduce the heat to low, cover, and let it simmer for 15 minutes or until the liquid is fully absorbed.
  4. Remove the bay leaf and fluff the quinoa with a fork.
Roasting the vegetables
  1. Preheat the oven to 425°F.
  2. Toss the cubed butternut squash, red onion wedges, and bell pepper slices with 2 tablespoons of olive oil, dried oregano, smoked paprika, salt, and black pepper.
  3. Spread the vegetables in a single layer on a large baking sheet.
  4. Roast for 20–25 minutes, stirring halfway through, until they are tender and lightly caramelized.
Crisping the chickpeas
  1. Pat the chickpeas dry.
  2. Toss them with 1 tablespoon of olive oil, ground cumin, cayenne pepper, and salt.
  3. Add the chickpeas to the baking sheet with the vegetables for the last 15 minutes of roasting, stirring once, until they are golden and crispy.
Making the dressing
  1. In a small bowl, whisk together tahini, pomegranate molasses, minced garlic, and lemon juice.
  2. Gradually add warm water, one tablespoon at a time, until the dressing is smooth and pourable.
  3. Season with salt and black pepper to taste.
Toasting the pine nuts
  1. Place the pine nuts in a dry skillet over medium heat.
  2. Toast them, stirring frequently, for 2 to 3 minutes until they are golden brown and fragrant.
  3. Remove immediately from heat.
Assembling the bowls
  1. Divide the cooked quinoa among four bowls.
  2. Top each bowl with mixed greens, roasted vegetables, and crispy chickpeas.
  3. Sprinkle pomegranate seeds, crumbled feta, chopped parsley, and toasted pine nuts on top.
  4. Drizzle generously with the tahini-pomegranate dressing and serve right away.

Notes

Serve the Winter Mediterranean Quinoa Bowl warm, right after you prepare it. You can pair it with some fresh bread or a light soup. Store leftovers in an airtight container in the fridge for about 3 days. When reheating, warm in a microwave or on the stove, being careful not to overcook the vegetables.