Zucchini Pistachio Quinoa Bowl (Printable)
Nourishing Mediterranean bowl with roasted vegetables, fluffy quinoa, pistachios, and tangy lemon yogurt.
# What You’ll Need:
→ Vegetables
01 - 2 medium zucchinis, sliced into half-moons
02 - 1 small red onion, thinly sliced
03 - 1 cup cherry tomatoes, halved
04 - 2 cups baby spinach or arugula
→ Grains
05 - 1 cup quinoa, rinsed
06 - 2 cups water or vegetable broth
07 - 1 tablespoon olive oil for cooking quinoa
→ Nuts & Seeds
08 - 1/2 cup shelled pistachios, roughly chopped
→ Yogurt Dressing
09 - 1 cup plain Greek yogurt
10 - 1 tablespoon lemon zest
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon olive oil
13 - 1 small garlic clove, minced
14 - 1/4 teaspoon salt
15 - Freshly ground black pepper to taste
→ Seasonings
16 - 2 tablespoons olive oil for roasting
17 - 1 teaspoon dried oregano
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
20 - 1/4 teaspoon red pepper flakes optional
# How-To Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss sliced zucchini, red onion, and cherry tomatoes with 2 tablespoons olive oil, oregano, salt, pepper, and optional red pepper flakes. Spread in a single layer on the prepared baking sheet.
03 - Roast vegetables for 18-22 minutes, stirring halfway through, until golden and tender.
04 - While vegetables roast, rinse quinoa under cold water. In a saucepan, heat 1 tablespoon olive oil over medium heat. Add quinoa and toast for 1-2 minutes, stirring constantly.
05 - Add 2 cups water or vegetable broth, bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
06 - In a bowl, mix yogurt, lemon zest, lemon juice, olive oil, minced garlic, salt, and black pepper until smooth and well combined.
07 - Divide quinoa among 4 bowls. Top with roasted vegetables and fresh spinach or arugula. Drizzle with lemon yogurt and sprinkle with chopped pistachios.
08 - Serve immediately, or chill for 30 minutes for a cold grain bowl option.
# Expert Advice:
01 -
- The roasted vegetables develop this natural sweetness that pairs perfectly with the tangy lemon yogurt
- Everything comes together in under 45 minutes but tastes like you spent all afternoon cooking
02 -
- Dont skip toasting the quinoa, it completely transforms the flavor and adds depth
- Let the vegetables cool for just a few minutes before assembling so you get that perfect warm-and-cold contrast
03 -
- Rinse your quinoa thoroughly unless you like a bitter aftertaste in your grain bowls
- Use a microplane for the lemon zest to avoid the bitter white pith