Print

Winter Mediterranean Quinoa Bowl

Winter Mediterranean Quinoa Bowl
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Warm up your winter nights with this delightful Winter Mediterranean Quinoa Bowl. This hearty dish combines fluffy tri-color quinoa, roasted seasonal vegetables, and crispy chickpeas for a satisfying meal. The bowl is topped off with a tangy tahini-pomegranate sauce that adds a burst of flavor, making it perfect for weeknight dinners or impressing guests at gatherings. Not only is it easy to prepare in just 40 minutes, but it’s also nutrient-rich and versatile, allowing you to customize ingredients based on what you have at home. Enjoy this nourishing bowl solo or share it with family; either way, it promises comfort and joy during colder months.

Ingredients

Scale
  • 1 cup tri-color quinoa, rinsed
  • 2 cups vegetable broth
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 1 large butternut squash, peeled and cubed (about 2 pounds)
  • 1 medium red onion, sliced into wedges
  • 1 red bell pepper, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1 can chickpeas, drained and rinsed (15 ounces)
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • Salt, to taste
  • 3 tablespoons tahini
  • 2 tablespoons pomegranate molasses
  • 1 clove garlic, minced
  • 2 tablespoons lemon juice
  • 3 to 4 tablespoons warm water
  • Salt and black pepper, to taste
  • 1/2 cup pomegranate seeds
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup toasted pine nuts
  • Mixed greens (arugula or spinach)

Instructions

  1. Cook the quinoa: In a saucepan, boil vegetable broth with rinsed quinoa, salt, and a bay leaf. Reduce heat to low and simmer covered for 15 minutes. Fluff with a fork after removing the bay leaf.
  2. Roast the vegetables: Preheat oven to 425°F. Toss cubed squash, onion wedges, and bell pepper with olive oil and spices. Roast on a baking sheet for 20–25 minutes until tender.
  3. Prepare the chickpeas: Dry chickpeas thoroughly and toss with olive oil and spices. Add to the vegetable baking sheet for the last 15 minutes of roasting.
  4. Make the sauce: Whisk together tahini, pomegranate molasses, minced garlic, lemon juice, and warm water until smooth; season with salt and pepper.
  5. Assemble: Divide quinoa among bowls; top with mixed greens, roasted vegetables, chickpeas, pomegranate seeds, parsley, toasted pine nuts (if using), and drizzle with tahini sauce.

Nutrition

Find it online: https://easywithella.com/winter-mediterranean-quinoa-bowl/