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Fresh Grilled Vegetable Quinoa Bowl Recipe with Easy Creamy Tahini Dressing

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A fresh, satisfying quinoa bowl featuring smoky grilled vegetables and a creamy, tangy tahini dressing. Perfect for a quick, healthy meal that feels like summer on a plate.

Ingredients

Scale
  • 1 cup (170g) quinoa, rinsed
  • 2 cups (480ml) water or vegetable broth
  • Pinch of salt
  • 1 medium zucchini, sliced lengthwise
  • 1 red bell pepper, quartered
  • 1 yellow squash, sliced
  • 1 small red onion, sliced into rings
  • 8 oz (225g) cremini mushrooms, halved
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup (60ml) tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp warm water
  • 1 small garlic clove, minced
  • 1 tsp maple syrup or honey (optional)
  • Salt to taste
  • Optional garnishes: fresh parsley or cilantro, toasted sesame seeds, crumbled feta cheese (skip for vegan)

Instructions

  1. Rinse 1 cup quinoa under cold water to remove bitterness. In a medium saucepan, combine quinoa, 2 cups water or vegetable broth, and a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Cook for 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
  2. While quinoa cooks, slice zucchini, yellow squash, red onion, and quarter the red bell pepper. Halve the mushrooms. Toss all vegetables in a mixing bowl with 2 tablespoons olive oil, salt, and pepper until evenly coated.
  3. Heat a grill pan or outdoor grill over medium-high heat. Place vegetables in a single layer and grill for about 4-5 minutes per side, turning occasionally, until char marks appear and vegetables are tender but still slightly firm. Transfer grilled vegetables to a serving dish.
  4. In a small bowl, whisk together 1/4 cup tahini, 2 tablespoons fresh lemon juice, 1 minced garlic clove, 1 tablespoon warm water, and 1 teaspoon maple syrup or honey if using. Add salt to taste. If the dressing is too thick, whisk in more warm water a teaspoon at a time until smooth and pourable.
  5. Divide the quinoa between bowls. Arrange grilled vegetables on top. Drizzle generously with the creamy tahini dressing. Sprinkle with chopped parsley, toasted sesame seeds, or crumbled feta if desired.
  6. Optionally, gently toss everything or keep layered for presentation. Serve immediately for best flavor and texture.

Notes

If your grill pan starts to smoke, reduce heat slightly. Avoid overcrowding the pan to get perfect grill marks instead of steaming. Slice vegetables evenly for uniform cooking. Warm water thins tahini dressing for better consistency. Leftovers keep well refrigerated for up to 3 days; reheat gently and add fresh dressing before serving.

Nutrition

Keywords: quinoa bowl, grilled vegetables, tahini dressing, healthy meal, vegan, gluten-free, easy recipe, summer dish

Find it online: https://oracooks.com/fresh-grilled-vegetable-quinoa-bowl-recipe-with-easy-creamy-tahini-dressing/