Rainbow Quinoa Veggie Bowl

Fluffy quinoa loaded with colorful roasted vegetables and a creamy tahini drizzle. Eat the rainbow, hit your fiber goal.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups broccoli florets
• 1 cup shelled edamame
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 2 tbsp tahini
• 1 tbsp lemon juice
• 2 tbsp water
• Salt and black pepper to taste
• Sesame seeds, to garnish

Steps

1. Heat the oven to 425°F (220°C). Toss the broccoli and edamame with olive oil, paprika, salt, and pepper on a sheet pan.
2. Roast 20–25 minutes, until the broccoli edges are crisp.
3. Meanwhile, cook the quinoa in salted water according to package directions, about 15 minutes. Fluff with a fork.
4. Whisk the tahini, lemon juice, water, and a pinch of salt into a pourable dressing.
5. Divide the quinoa between two bowls. Top with the roasted vegetables.
6. Drizzle with tahini dressing and sprinkle with sesame seeds.

Want to know how this fits your day? Calculate your daily fiber goal or browse the fiber database.

Not medical advice. Nutrition values are estimates. This recipe is for informational purposes only.