Mediterranean-Style Corned Beef Bowl with Quinoa and Roasted Vegetables

Begin by preheating your oven to 400°F. Next, rinse 1 cup of quinoa under cold water and then combine it with 2 cups of vegetable broth in a medium saucepan.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

While the quinoa cooks, chop 1 red bell pepper, 1 zucchini, and 1 cup of cherry tomatoes into bite-sized pieces.

Toss the vegetables in a bowl with 2 tablespoons of olive oil, 1 teaspoon of dried oregano, salt, and pepper to taste.

Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for 20 minutes, or until they are tender and slightly caramelized.

In the meantime, slice 1 pound of cooked corned beef into thin strips. Once the quinoa and vegetables are ready, assemble your bowls by placing a generous scoop of quinoa at the bottom.

Layer the roasted vegetables and corned beef on top. For the dressing, whisk together 3 tablespoons of tahini, the juice of 1 lemon, 1 tablespoon of honey, and a pinch of salt until smooth.

Drizzle the dressing over the assembled bowls and garnish with fresh parsley and a sprinkle of feta cheese if desired.

Serve immediately and enjoy your Mediterranean-inspired corned beef bowl!