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Mediterranean Grilled Vegetable Quinoa with Tahini Sauce

Vegan Mediterranean Grilled Vegetable Quinoa with Tahini Sauce
Mediterranean Grilled Vegetable Quinoa with Tahini Sauce

Transport yourself to the Mediterranean with this mouth-watering grilled vegetable quinoa dish. Featuring an assortment of perfectly grilled courgettes, aubergines, and bell peppers, this dish is bursting with vibrant colours and flavours. Paired with protein-rich quinoa and drizzled with a luscious homemade tahini sauce, this recipe is not only vegan but also incredibly nutritious and satisfying.

Serves: 4 people

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Total Time: 35 minutes


Grilled Vegetables:

2 medium courgettes, sliced lengthwise

1 medium aubergine, sliced lengthwise

2 red bell peppers, halved, seeds removed

2 yellow bell peppers, halved, seeds removed

2 tablespoons olive oil

1 tablespoon of paprika

Salt and freshly ground black pepper, to taste


200g uncooked quinoa

480 ml water

Salt, to taste

Tahini Sauce:

120 ml tahini

2 cloves garlic, minced

60 ml fresh lemon juice

60 ml water

Salt, to taste


Grilled Vegetables:

Preheat a grill or grill pan over medium heat.

In a large bowl, toss the courgettes, aubergines, and bell peppers with olive oil, salt, paprika and black pepper until evenly coated.

Grill the vegetables in batches, turning occasionally, for about 8-10 minutes, or until they are tender and slightly charred. Set aside to cool slightly, then slice the bell peppers into strips.


Rinse the quinoa under cold running water until the water runs clear.

In a medium saucepan, combine the quinoa, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 12-15 minutes, or until the quinoa is cooked through and the water is absorbed.

Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the quinoa with a fork.

Tahini Sauce:

In a small bowl, whisk together the tahini, minced garlic, lemon juice, water, and salt until smooth and creamy. Adjust the seasoning as needed.


Divide the cooked quinoa among four serving plates.

Arrange the grilled vegetable slices on top of the quinoa.

Drizzle the tahini sauce over the grilled vegetables and quinoa.

Additional recommendations:

For added protein, include chickpeas or your favourite vegan protein source.

Customize the dish with your favourite Mediterranean-inspired ingredients such as olives, capers, or sun-dried tomatoes.

Allergy information / alternatives:

This recipe is naturally vegan, dairy-free, and gluten-free.

For a nut-free option, replace the tahini sauce with a vegan yoghurt-based dressing.

Nutritional information (per serving):

Calories: 420 kcal

Carbohydrates: 50g

Protein: 12g

Fat: 21g

Saturated Fat: 3g

Fiber: 10g

Sugar: 8g

Sodium: 90mg

Whip up this Vegan Mediterranean Grilled Veggie & Quinoa Bowl with Tahini Sauce to experience a nutritious and delectable meal that's bursting with flavour. It's a beautiful celebration of fresh, colourful produce that will leave you feeling full and satisfied. Enjoy your Mediterranean feast!

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