# Components:
→ Grain
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/4 teaspoon salt
→ Vegetables
04 - 1 medium sweet potato, peeled and diced
05 - 1 zucchini, sliced
06 - 1 red bell pepper, chopped
07 - 1 red onion, cut into wedges
08 - 1 cup broccoli florets
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - Salt and pepper, to taste
→ Dressing
13 - 3 tablespoons tahini
14 - 2 tablespoons lemon juice
15 - 1 tablespoon maple syrup or honey
16 - 2 tablespoons water, plus more as needed
17 - 1 garlic clove, minced
18 - Pinch of salt
→ Optional Toppings
19 - 1/4 cup pumpkin seeds or sunflower seeds
20 - 2 tablespoons chopped fresh parsley
# Method:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a pot, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
03 - Arrange sweet potato, zucchini, bell pepper, red onion, and broccoli on the prepared baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, cumin, salt, and pepper. Toss to coat evenly.
04 - Roast the vegetables for 20 to 25 minutes, stirring halfway through, until tender and caramelized.
05 - In a small bowl, whisk together tahini, lemon juice, maple syrup or honey, water, minced garlic, and salt until smooth. Add additional water as needed to achieve desired consistency.
06 - Divide the cooked quinoa among four bowls. Top each with the roasted vegetables. Drizzle with the lemon-tahini dressing and sprinkle with pumpkin or sunflower seeds and chopped parsley, if using.
07 - Serve warm or at room temperature.
