Mediterranean Tahini Sauce with Roasted Vegetables and Quinoa Recipe

Enjoy a taste of the Mediterranean with this flavorful dish featuring roasted vegetables, protein-packed quinoa, and a creamy tahini sauce. Perfect for a light and healthy lunch or dinner option that is both satisfying and nutritious.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 small eggplant, diced
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/2 cup tahini
• 2 cloves garlic, minced
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 1/4 cup water

Directions

1. Preheat the oven to 400°F.
2. In a large bowl, toss the diced eggplant, sliced zucchini, and bell peppers with olive oil, salt, and pepper. Spread out on a baking sheet in a single layer.
3. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
4. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let stand for 5 minutes before fluffing with a fork.
5. In a small bowl, whisk together tahini, minced garlic, lemon juice, parsley, mint, and water until smooth. Season with salt and pepper to taste.
6. To serve, divide the quinoa among serving plates, top with roasted vegetables, and drizzle with tahini sauce. Enjoy!

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