Ingredients:

  • 1 cup (170g) uncooked quinoa
  • 2 cups (480ml) vegetable broth
  • 1/2 tsp (3g) sea salt
  • 2 medium (300g) zucchini, sliced into 1/2 inch rounds
  • 1 large (200g) red bell pepper, cut into wide strips
  • 1 medium (150g) red onion, cut into wedges
  • 1 large (200g) sweet potato, peeled and sliced into 1/4 inch rounds
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (2g) garlic powder
  • 1/2 tsp (1g) smoked paprika
  • 1/4 cup (60ml) tahini
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (15ml) warm water
  • 1 small clove (3g) garlic, minced
  • 1/4 cup (30g) raw pumpkin seeds
  • 1/4 cup (15g) fresh flat-leaf parsley, chopped
  • 1 avocado, sliced

Instructions:

  1. Rinse the quinoa under cold water to remove bitterness.
  2. Combine quinoa, vegetable broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed (about 15 minutes).
  3. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  4. In a large bowl, toss the zucchini, pepper, onion, and sweet potato with olive oil, garlic powder, smoked paprika, salt, and pepper.
  5. Heat a grill or grill pan to medium-high heat. Grill vegetables in a single layer for 3-5 minutes per side until distinct grill marks appear and vegetables are tender.
  6. In a small bowl, whisk together tahini, lemon juice, maple syrup, warm water, and minced garlic until smooth.
  7. Divide the fluffed grains and grilled vegetables into four bowls.
  8. Drizzle with tahini dressing and top with pumpkin seeds, chopped parsley, and sliced avocado.