Vegan Turmeric Quinoa Bowl

Total time45 min

Prep time20 min

Cook time25 min

This vibrant bowl layers fluffy turmeric-kissed quinoa with a quick sauté of charred broccoli, zucchini, and red bell pepper, all warmed through with cumin and a golden hit of turmeric. Chickpeas get tossed right into the spiced vegetables for a hearty, protein-packed finish, then everything lands over a bed of baby spinach that wilts gently under the heat. A bright, garlicky lemon-tahini dressing gets drizzled over the top, finished with fresh parsley, crunchy pumpkin seeds, and a pinch of red pepper flakes for a little kick. Every component here is plant-based by nature, from the grains and vegetables to the citrusy tahini dressing, making this an easy, satisfying option to build a vegan dinner rotation around. It's colorful, texturally interesting, and comes together in one skillet plus a pot of quinoa — weeknight-friendly without skimping on flavor.

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Ingredients

4 servings

For the quinoa

1 ½ cups quinoa, rinsed well
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3 cups water
½ tsp salt

For the vegetables

2 tbsp olive oil, divided
1 medium zucchini, diced into ½-inch pieces
1 medium red bell pepper, diced
2 cups broccoli florets, cut into small pieces
1 tsp ground turmeric
½ tsp ground cumin
¼ tsp black pepper
¼ tsp salt

For the dressing

3 tbsp tahini
3 tbsp fresh lemon juice (from about 1 ½ lemons)
2 tbsp olive oil
2 tbsp water
1 clove garlic, finely grated
¼ tsp salt

For the bowl

1 can (15 oz) chickpeas, drained and rinsed
2 cups baby spinach
¼ cup fresh parsley, roughly chopped
2 tbsp pumpkin seeds
¼ tsp red pepper flakes (optional)

Instructions

1
Combine the rinsed quinoa, 3 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 15 minutes, until the water is fully absorbed and the quinoa tails have unfurled. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
2
While the quinoa cooks, heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the broccoli florets and cook, stirring occasionally, for 3 minutes, until bright green and beginning to char at the edges.

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