Grilled Veggie & Quinoa Power Bowl

🥘 Ingredients

• 80g uncooked quinoa
• 1 small zucchini, sliced
• 1 red bell pepper, sliced
• 1/2 small red onion, sliced
• 60g baby spinach
• 100g canned chickpeas (drained & rinsed)
• 1 tablespoon olive oil
• 1 tablespoon tahini
• 1 small lemon (juiced)
• 1 clove garlic, minced
• 1 teaspoon cumin powder
• Salt and black pepper, to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Cook quinoa according to package instructions and set aside to cool.
2. 2
   Preheat grill pan over medium-high heat. Toss zucchini, bell pepper, and red onion with half of the olive oil, salt, pepper, and cumin powder.
3. 3
   Grill vegetables for 2-3 minutes on each side until tender and lightly charred. Set aside.
4. 4
   Toss the chickpeas in remaining olive oil and roast in a skillet for 5-7 minutes until slightly crispy.
5. 5
   Prepare dressing by whisking together tahini, minced garlic, lemon juice, a pinch of salt, and 2 tablespoons water until smooth.
6. 6
   Assemble bowl: make a base with baby spinach, top with quinoa, grilled veggies, chickpeas, and drizzle with lemon-tahini dressing.
7. 7
   Garnish with fresh parsley before serving.

📊 Nutritional Information

• Vitamin C: 67 mg (74% DV)
• Vitamin A: 3100 IU (62% DV)
• Calcium: 120 mg (9% DV)
• Iron: 4 mg (22% DV)
• Fiber: 11g
• Potassium: 920 mg (20% DV)

💡 Cooking Tips

• Pre-cook quinoa in batches for a quicker assembly during busy weeks.
• Pat chickpeas dry before roasting for extra crispiness.
• Add a pinch of smoked paprika to the dressing for a deeper flavor.
• Grill vegetables in one layer for even charring and prevent steaming.