Mediterranean Grain Bowls – A Flavor Vacation in Every Bite

Instructions

1. Cook the Quinoa:
   • Rinse the quinoa under cold water (it’s not optional unless you love bitterness).
   • In a medium pot, bring water or broth to a boil. Stir in the quinoa, lower the heat, cover, and let it simmer for 15 minutes, or until fluffy. Fluff with a fork and set aside.
2. Roast the Veggies:
   • Preheat your oven to 425°F (220°C).
   • Toss the zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, paprika, cumin, salt, and pepper. Spread them out on a baking sheet like you’re arranging a veggie art exhibit.
   • Roast for 20 minutes, stirring halfway through, until tender and slightly caramelized.
3. Make the Dressing:
   • In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a pinch of salt. Gradually add water, one tablespoon at a time, until it’s pourable but still dreamy and creamy.
4. Assemble Your Bowls:
   • Divide the quinoa among four bowls. Top with roasted veggies, crumbled feta, hummus, olives, parsley, and avocado if you’re feeling extra.
   • Drizzle generously with the tahini dressing. Bonus points if you swirl the hummus for Instagram-level aesthetics.
5. Serve:
   • Hand out forks, or let everyone dive in with their hands (no judgment). These bowls are best enjoyed while pretending you’re in Santorini.