Quinoa Bowl With Tahini Dressing

Name: Quinoa Bowl With Tahini Dressing
Prep time: 25 min
Total time: 45 min
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; 0.5 cup tahini, well stirred; 0.25 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

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

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.