Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
For the Base:
- 1 cup quinoa (or couscous, farro, or any grain you can pronounce)
- 2 cups water or vegetable broth (because grains deserve flavor too)
For the Roasted Veggies:
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 small red onion, sliced
- 1 cup cherry tomatoes (keep them whole for that juicy pop!)
- 2 tbsp olive oil
- 1 tsp paprika
- ½ tsp cumin
- Salt and pepper, to taste
For the Toppings:
- ½ cup crumbled feta cheese (skip it if you’re dairy-free, but we’ll miss it)
- ½ cup hummus (your favorite store-bought or homemade)
- ½ cup kalamata olives, sliced (for that salty punch)
- ¼ cup chopped parsley (for color and class)
- Optional: sliced avocado (because why not?)
For the Tahini Dressing:
- ¼ cup tahini (the MVP of Mediterranean flavors)
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 2–3 tbsp water (to thin it out)
- Salt, to taste
