Winter Mediterranean Quinoa Bowl
A cozy, colorful bowl featuring roasted butternut squash, crisp chickpeas, and silky tahini-pomegranate dressing over tri-color quinoa — perfect for winter dinners.
Ingredients
For the quinoa
- 1 cup tri-color quinoa, rinsed Substitute white or red quinoa if you prefer.
- 2 cups vegetable broth Or low-sodium chicken broth.
- 1/2 teaspoon salt
- 1 leaf bay leaf
For the roasted vegetables
- 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
For the chickpeas
- 1 can chickpeas, drained and rinsed (15 ounces)
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt, to taste
For the dressing
- 3 tablespoons tahini
- 2 tablespoons pomegranate molasses Or substitute 1 tablespoon maple syrup + 1 tablespoon balsamic.
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- 3 to 4 tablespoons warm water (to thin dressing)
- Salt and black pepper, to taste
For assembly
- 1/2 cup pomegranate seeds
- 1/2 cup crumbled feta cheese (omit for vegan)
- 1/4 cup fresh parsley, chopped
- 1/4 cup toasted pine nuts (or toasted walnuts/almonds)
- Mixed greens (arugula or spinach)
Instructions
Cook the quinoa
- Bring the vegetable broth to a boil in a medium saucepan.
- Add the rinsed quinoa, 1/2 teaspoon salt, and the bay leaf.
- Reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
- Remove the bay leaf and fluff with a fork.
Roast the vegetables
- Preheat the oven to 425°F (220°C).
- On a large baking sheet, toss the butternut squash cubes, red onion wedges, and bell pepper slices with 2 tablespoons olive oil, dried oregano, smoked paprika, and a pinch of salt and black pepper.
- Spread in a single layer and roast for 20–25 minutes, stirring halfway through, until tender and lightly caramelized.
Prepare the chickpeas
- Pat chickpeas very dry with a towel.
- Toss with 1 tablespoon olive oil, ground cumin, cayenne, and salt.
- Add the chickpeas to the baking sheet for the final 15 minutes of roasting.
- Stir once more and roast until golden and crispy.
Make the dressing
- Whisk together tahini, pomegranate molasses, minced garlic, and lemon juice.
- Add warm water one tablespoon at a time until the sauce is smooth and pourable.
- Season with salt and pepper to taste.
Toast pine nuts
- Place pine nuts in a dry skillet over medium heat.
- Stir constantly for 2–3 minutes until golden and fragrant.
- Remove immediately from the heat.
Assemble bowls
- Divide the cooked quinoa among four bowls.
- Top with a handful of mixed greens.
- Add the roasted vegetables and crispy chickpeas.
- Scatter pomegranate seeds, crumbled feta, chopped parsley, and toasted pine nuts over each bowl.
- Drizzle generously with the tahini-pomegranate dressing and serve.
Notes
Store components in separate airtight containers for up to 3–4 days. Warm quinoa and roasted vegetables in a microwave or oven; re-crisp chickpeas at 400°F for 5–8 minutes. Freezing is an option for quinoa and roasted squash, but do not freeze the dressing, feta, or mixed greens.