Recipes Ingredients Pasta and Grains Quinoa Recipes Quinoa Bowl With Tahini Dressing Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Sharon Radisch Prep Time: 25 mins Total Time: 45 mins Servings: 4 This vegan, gluten-free grain bowl is packed with flavors and textures, thanks to roasted veggies, a creamy tahini dressing, and cool, crisp toppings. Ingredients 1 pound broccoli, florets with tender stems, halved if large 1 red onion (8 ounces), cut into ½-inch rounds 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 1 cup quinoa, rinsed and drained ½ cup tahini, well stirred ¼ cup fresh lemon juice (from 2 lemons) 2 cups packed mint leaves, plus more for serving Sliced avocado, sliced cucumber, and lightly toasted sliced almonds, for serving Directions 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. Rate it Print