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gluten free quinoa bowl

gluten free quinoa bowl
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A vibrant, satisfying, and utterly delicious gluten-free quinoa bowl that quickly became a staple for busy weeknights and hearty lunches. It's naturally gluten-free, packed with goodness, endlessly customizable, and perfect for meal prepping, offering a moment of calm and a hug in a bowl.

Ingredients

Scale

1 cup (uncooked) Quinoa
2 cups Water or Vegetable Broth
1 large Sweet Potato
2 Bell Peppers (any color)
1/2 small Red Onio
1 (15-ounce) can Chickpeas
2 cups (packed) Fresh Spinach
1 ripe Avocado
2 tablespoons Pumpkin Seeds
2 tablespoons Olive Oil
To taste Salt and Black Pepper
1/4 cup Tahini
2 tablespoons Lemon Juice
2–4 tablespoons Water
1 clove Garlic
1/4 teaspoon Salt

Instructions

  1. Preheat your oven to 400°F (200°C). On a large baking sheet, toss the diced sweet potato, chopped bell peppers, and sliced red onion with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized
  2. While the vegetables roast, rinse the quinoa thoroughly under cold water using a fine-mesh sieve. In a medium saucepan, combine the rinsed quinoa and 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit, covered, for another 5 minutes. Fluff with a fork
  3. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and salt. Gradually add 2-4 tablespoons of water, whisking constantly, until the dressing reaches your desired creamy, pourable consistency. If you prefer a thinner dressing, add a little more water
  4. While the quinoa rests, you can gently warm the rinsed and drained chickpeas in a small saucepan over low heat for a few minutes, or simply add them cold to your bowls
  5. Divide the cooked quinoa among your serving bowls. Top each with a generous portion of the roasted vegetables, warmed chickpeas, and fresh spinach
  6. Garnish each bowl with diced or sliced avocado and a sprinkle of toasted pumpkin seeds. Drizzle generously with the lemon-tahini dressing
  7. Serve your beautiful and nourishing gluten free quinoa bowl immediately. Savor every delicious bite of this wholesome meal

Notes

Rinse quinoa thoroughly to remove bitter saponin coating; use a fine-mesh sieve.

Don't overcrowd roasting pan; use two baking sheets if needed for caramelized vegetables.

Season ingredients in layers (vegetables before roasting, quinoa lightly, and final bowl) for depth of flavor.

Make extra lemon-tahini dressing; it stores well and speeds up future bowl assembly.

For meal prep, store cooked quinoa, roasted vegetables, chickpeas, and dressing separately in airtight containers in the refrigerator for up to 4-5 days.

Add fresh spinach, avocado, and dressing just before serving to maintain freshness and texture.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-quinoa-bowl-2/