Why You’ll Love This Roasted Broccoli Quinoa Bowl

• It’s a texture dream. You get the crispy, almost nutty roasted broccoli, the fluffy quinoa, and the creamy dressing all in one bite. It’s a party in your mouth that never gets boring.
• It’s a true weeknight hero. From start to finish, you’re looking at about 30 minutes, and most of that is hands-off oven time. It’s the perfect solution for a busy evening when takeout is tempting.
• It’s incredibly versatile. Think of this recipe as a blueprint. Don’t have tahini? Use almond butter. Want more protein? Add some chickpeas or baked tofu. It’s your bowl to build.
• The leftovers are legendary. This bowl holds up beautifully in the fridge for days, making it the ultimate make-ahead lunch. The flavors actually meld and get even better overnight.

Ingredients & Tools

• 1 large head of broccoli, cut into florets
• 2 tablespoons olive oil
• 3/4 cup uncooked quinoa, rinsed well
• 1 1/2 cups water or vegetable broth
• 1/4 cup tahini, well-stirred
• Juice of 1 large lemon (about 3 tablespoons)
• 1 small garlic clove, minced
• 2-3 tablespoons warm water
• Salt and black pepper to taste
• Optional toppings: toasted pine nuts, red pepper flakes, fresh parsley

Tools: A baking sheet, a medium saucepan with a lid, a small bowl for whisking.

Honestly, the quality of your tahini makes a huge difference here—look for one that’s runny and smooth, not pasty or bitter. And don’t skip rinsing the quinoa! It removes its natural bitter coating, called saponin, which is the secret to it tasting great and not soapy.

Serves: 2 | Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins

Before You Start: Tips & Ingredient Notes

• Don’t crowd the broccoli! This is the golden rule of roasting. If you pile all the florets onto a small baking sheet, they’ll steam instead of roast. We want dry heat for maximum crispiness.
• Rinse that quinoa. I know I already mentioned it, but it’s that important. A fine-mesh strainer is your best friend for this task—it keeps those tiny grains from escaping down the drain.
• Is your tahini seized up? If you open a jar and find a hard, separated mess, don’t panic. Give it a really, really good stir with a knife or a small spatula. Sometimes a quick zap in the microwave for 15 seconds can help loosen it up.
• Taste your dressing as you go. Lemons vary in juiciness and tartness. Start with the juice of one lemon, then taste. You might want to add a pinch more salt or another squeeze of lemon to make it sing.

How to Make Roasted Broccoli Quinoa Bowl

Serving Suggestions

Complementary Dishes

• A simple arugula salad with a lemon vinaigrette — The peppery bite of arugula cuts through the creaminess of the tahini dressing beautifully, adding a fresh, light element to the meal.
• Pan-seared halloumi or crispy baked tofu — If you’re looking to make this bowl even more substantial, adding a salty, chewy protein like halloumi or some well-seasoned tofu turns it into a real feast.
• A wedge of warm, crusty bread — Honestly, is there anything better than a piece of bread to swipe up the last bits of dressing left in the bowl? It’s a non-negotiable for me.

Drinks

• A crisp Sauvignon Blanc or Pinot Grigio — The bright acidity and citrus notes in these wines mirror the lemon in the dressing and cleanse the palate between bites.
• A cold, hoppy IPA — The slight bitterness of the beer stands up wonderfully to the earthy, roasted flavors of the broccoli and the nuttiness of the quinoa.
• Sparkling water with a slice of lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and keep everything feeling light.

Something Sweet

• Dark chocolate-covered orange slices — The dark chocolate and citrus are a classic pairing that continues the theme of the meal in a delightful, decadent way.
• A simple berry crumble — The tartness of berries with a warm, oat-y topping feels comforting and homey, providing a perfect sweet ending.
• Lemon sorbet — It’s light, palate-cleansing, and echoes the lemon flavor from the bowl without being too heavy.

Top Mistakes to Avoid

• Mistake: Skipping the quinoa rinse. I’ve messed this up before too, thinking it wouldn’t matter. It does. Unrinsed quinoa can have a bitter, soapy aftertaste that really throws off the whole dish.
• Mistake: Overcrowding the baking sheet. This is the number one reason broccoli turns out soggy instead of crispy. If your baking sheet is small, roast the broccoli in two batches. It’s worth the extra time for that perfect texture.
• Mistake: Adding cold water to the tahini. Using warm water is a little pro-tip that helps the tahini emulsify smoothly into a creamy dressing. Cold water can make it harder to blend and sometimes cause it to separate.
• Mistake: Peeking at the quinoa while it cooks. I know it’s tempting to lift the lid and check, but resist! Every time you do, you let out precious steam, which can lead to undercooked, crunchy quinoa.

Expert Tips

• Tip: Roast your broccoli directly on the oven rack. For ultimate crispiness, place a wire rack on your baking sheet and spread the broccoli on that. This allows hot air to circulate all around the florets, making them incredibly crispy.
• Tip: Toast your quinoa. Before adding the water, toast the rinsed and drained quinoa in the dry saucepan for a minute or two over medium heat. You’ll hear it crackle a little and smell a nutty aroma. This deepens its flavor immensely.
• Tip: Make a big batch of the dressing. This tahini-lemon dressing is so good on everything—salads, grain bowls, as a veggie dip. Double or triple the recipe and keep it in a jar in the fridge for up to a week. A little shake brings it right back together.
• Tip: Add the garlic to the roasting pan. If you love roasted garlic, toss a few whole, unpeeled cloves onto the baking sheet with the broccoli. They’ll become soft, sweet, and spreadable—perfect for mixing into the quinoa or the dressing.

FAQs

Can I make this bowl ahead of time?
Absolutely, it’s a fantastic make-ahead meal! The key is to store the components separately. Keep the cooled quinoa, roasted broccoli, and dressing in their own airtight containers in the fridge. The broccoli will lose some crispiness, but the flavors will be fantastic. When ready to eat, you can enjoy it cold, or gently reheat the quinoa and broccoli before adding the cold dressing. It will keep for up to 4 days.

My tahini dressing is too thick/too thin. How can I fix it?
This is super common and easy to fix! If it’s too thick, just whisk in more warm water, a teaspoon at a time, until it reaches your desired consistency. If it’s accidentally too thin, you can whisk in a bit more tahini to thicken it up. Remember, it will also thicken up slightly once it’s chilled in the fridge.

What can I use instead of tahini?
No problem! Smooth, runny almond butter or cashew butter are the best substitutes and will give you a similarly creamy, nutty flavor profile. If you have a nut allergy, a few tablespoons of Greek yogurt or even a ripe, mashed avocado blended with the lemon and garlic can create a deliciously creamy alternative.

Can I use frozen broccoli?
You can, but you’ll get a different texture. Frozen broccoli contains a lot of water, so it’s much harder to get it crispy. If you must use it, don’t thaw it first—toss it frozen with oil and roast it, but expect it to be softer. You might need to add a few extra minutes to the cooking time to evaporate the excess moisture.

How can I add more protein to this bowl?
This bowl is a perfect protein canvas! A can of rinsed chickpeas tossed in oil and spices and roasted alongside the broccoli is my favorite addition. Other great options include pan-seared shrimp, grilled chicken, baked salmon, or a couple of soft-boiled or fried eggs on top. A little goes a long way in making it even more satisfying.