25 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
1 cup cooked quinoa
1 cup mixed microgreens
1 bell pepper, diced
1 zucchini, diced
1 tablespoon olive oil
2 tablespoons tahini
1 tablespoon lemon juice
Salt and pepper to taste
Preheat your oven to 400°F (200°C). Toss the diced bell pepper and zucchini with olive oil, salt, and pepper, then spread them on a baking sheet.
Roast the vegetables for about 15 minutes, or until they are tender and slightly caramelized.
In a bowl, combine the cooked quinoa, roasted veggies, and mixed microgreens.
In a small bowl, whisk together the tahini and lemon juice, adding water as needed to achieve a creamy consistency.
Drizzle the tahini dressing over the bowl and serve warm or at room temperature.
