1 hour total

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1 ½ cups uncooked quinoa

½ teaspoon salt

2 ½ cups water

1 red onion (chopped)

1 red pepper (chopped)

1 large sweet potato (chopped into cubes)

1 large yellow squash (end trimmed, cut into ½-inch pieces)

1 green pepper (chopped)

3 tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon oregano

Chopped parsley (for serving)

Tahini sauce (for serving)

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1. Cook the Quinoa. Place quinoa in a small saucepan along with the salt and water. Bring mixture to a boil over medium-high heat. Lower heat to a simmer and cook covered for 15 minutes. Remove the pot from the heat. Allow the quinoa to rest in the saucepan for about 5 minutes, without opening the lid, to absorb all the liquid and steam. Uncover and fluff with a fork to separate the quinoa.

2. Roast the Vegetables. Preheat oven to 425°F. Place the vegetables on a rimmed 18 x 13-inch baking sheet. Drizzle olive oil and season with salt, pepper, garlic powder and oregano. Use your hands to toss the vegetables and spread out into an even layer. Roast until fork tender 30 minutes. Flip the vegetables and broil on high heat for another 5 minutes.

3. Divide the quinoa among four bowls. Add the roasted vegetables on top and sprinkle with fresh chopped parsley. Drizzle tahini sauce on top and enjoy immediately.

Notes

Storage: Keep it cool in the fridge and sealed in an airtight container and this should last for up to 5 days. 

Nutrition

Calories: 413kcal 20.7%, Carbohydrates: 60g 21.8%, Protein: 11g 22%, Fat: 15g 19.2%, Saturated Fat: 2g 10%, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Sodium: 918mg 39.9%, Potassium: 844mg 18%, Fiber: 9g 32.1%, Sugar: 7g 7%, Vitamin A: 9170IU 183.4%, Vitamin C: 74mg 82.2%, Calcium: 76mg 5.8%, Iron: 4mg 22.2%