QUINOA BOWL WITH TAHINI DRESSING
This vegan, gluten-free grain bowl is packed with flavors and textures, thanks to roasted veggies, a creamy tahini dressing, and cool, crisp toppings.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Toss broccoli and onion with oil on a rimmed baking sheet; season with salt and pepper. Roast, flipping vegetables once, until golden brown and tender, about 25 minutes.
- In a small pot, bring quinoa, 1 1/2 cups water, and a pinch of salt to a boil. Reduce heat to low, cover, and simmer 14 minutes. Turn off heat and let stand 10 minutes. Fluff with a fork.
- Combine tahini, lemon juice, 1/2 cup water, and mint in a blender. Blend until smooth; add 3/4 teaspoon salt and 1/4 teaspoon pepper. Serve quinoa topped with roasted vegetables, avocado, and cucumber, and sprinkled with almonds and mint, with dressing on the side.
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- Line a baking sheet with parchment paper. Add the butternut squash and drizzle with the olive oil, if using, and sprinkle with salt and pepper. Toss with you hands. For an oil-free version, use water for roasting (or steam the squash instead of roasting). Roast for 20 to 30 minutes until the squash is tender and lightly browned.
- Meanwhile, prepare the quinoa according to the package directions. (See notes for Instant Pot directions.)
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- Add butternut squash, olive oil, smoked paprika, oregano, salt & pepper to the baking sheet and toss to coat evenly. Place in the oven and bake for 20 minutes (flipping halfway).
- To make the quinoa, add the water to a pot and bring to a boil. Rinse the quinoa. Add the bouillon (or a pinch of salt if you aren't using bouillon) to the boiling water followed by the rinsed quinoa. Stir to combine and bring to a boil. Cover, lower heat and simmer until all of the liquid has been absorbed.
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