Quinoa Veggie Bowl with Lemon Tahini Dressing

Quinoa Tahini Bowl.jpg

Serves 3
Cook Time: 30 minutes

INGREDIENTS
1 cup of quinoa
2 cups of water
1 tablespoon of olive oil
1/2 teaspoon of salt and pepper to taste
3/4 cup of chopped carrots
3/4 cup of chopped butternut squash
3/4 cup of sweet potato
(You don't need all of these veggies. Work with what you have. Sometimes I double up on just carrots and it's still amazing)
1 teaspoon of cumin (optional)
1 can of chickpeas, rinsed
1/2 cup of pepitas (green pumpkin seeds)
1/2 cup of chopped scallions
Lemon-Tahini Dressing:
1⁄4 cup olive oil
4 tablespoons lemon juice
2 tablespoons tahini
1 garlic clove, minced
1⁄2 teaspoon fine sea salt
Freshly ground black pepper, to taste

DIRECTIONS

  1. Cook the quinoa: pour 2 cups of water and 1 cup of quinoa into a medium sized pot. Bring to a boil. Once boiling, cover and reduce to a simmer for 15 minutes, or until all the water is absorbed.
  2. Roast the veggies: Preheat the oven to 400oF. Place the carrots, squash and sweet potato on a baking sheet. Drizzle 1 tablespoon of olive oil and add salt and pepper (option to also sprinkle with cumin). Mix all together so oil, salt and pepper are distributed evenly. Place in oven and let roast for 25-30 minutes or until carrots are soft. 
  3. Toast the pepitas: Spray a small skillet with cooking spray over medium heat and add 1/2 cup of pepitas. Let cook for 5 minutes while stirring frequently, or until you start to hear a popping sound.
  4. Roast Chickpeas (Optional): Pour rinsed chickpeas onto a baking sheet and drizzle a small amount of olive oil, just enough for all the chickpeas to be lightly coated with oil after tossing. I also like to add a few sprinkles of cumin. 
  5. Once quinoa and veggies are ready, combine in a large serving bowl with rinsed chickpeas, chopped scallions, and toasted pepitas.
  6. Mix together all the ingredients for the dressing and pour over serving bowl. As you assemble the whole dish, you'll notice the quinoa start to absorb the dressing. 

Notes: What's great about this dish is it can be prepared a bit in advance and served warm instead of hot. If you're hosting a dinner party, this is an easy, low-stress side dish to add to your menu. 

Chloe Moussazadeh