Roasted Vegetable Quinoa Bowls
Quinoa topped with roasted squash, chickpeas, and red onion in a lemon-tahini dressing.

- Serves
- 4
- Total time
- 45 min
- Cost per serving (United States)
- $13.30
Ingredients
- 1 1/2 cup quinoa
- 1 1/2 lb butternut squash
- 30 oz canned chickpeas
- 1 red onion
- 4 tbsp tahini
- 2 lemon
- 4 tbsp extra virgin olive oil
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 2 clove garlic
- 2 tsp kosher salt
- 5 oz baby spinach
Method
Heat the oven to 425F. Cook the quinoa in salted water according to the package and fluff it.
Peel and cube the squash. Drain and dry the chickpeas.
Toss the squash, chickpeas, and wedges of red onion with 3 tablespoons olive oil, the cumin, smoked paprika, and salt. Spread on two sheet pans.
Roast 28 to 30 minutes, stirring once, until the squash is tender and the chickpeas have crisped at the edges.
Whisk the tahini with the juice of both lemons, the grated garlic, the remaining oil, and enough water to make a pourable dressing.
Build bowls with quinoa, a handful of spinach, the roasted vegetables, and a generous pour of dressing.
What this costs, country by country
Each figure is the ingredients for the full recipe at prices read in that country’s own shops, in its own currency. Nothing here is converted from dollars.
| Country | Whole recipe | Per serving | Priced from |
|---|---|---|---|
| United States | $53.19 | $13.30 | 12 of 12 ingredients |
| United Kingdom | £29.13 | £7.28 | 12 of 12 ingredients |
| Australia | $59.13 | $14.78 | 12 of 12 ingredients |
| Canada | $138.61 | $34.65 | 12 of 12 ingredients |
| Egypt | ١٬٠٤٥٫٥٥ ج.م. | ٢٦١٫٣٩ ج.م. | 11 of 12 ingredients |
| Greece | 38,01 € | 9,50 € | 10 of 12 ingredients |
| Spain | 21,74 € | 5,44 € | 10 of 12 ingredients |
| Mexico | $891.04 | $222.76 | 10 of 12 ingredients |
| Austria | € 26,53 | € 6,63 | 10 of 12 ingredients |
| New Zealand | $68.47 | $17.12 | 9 of 12 ingredients |
| Germany | 29,53 € | 7,38 € | 9 of 12 ingredients |
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