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Veggie Quinoa Bowl with Lemon Tahini Dressing

What goes great with Suncore Foods® Royal Pearl Quinoa? How about some perfectly roasted veggies drizzled with lemon tahini dressing? That's how we like our quinoa! How do you like to eat your quinoa?

Created by the talented mother-daughter duo Beth and Lexi. Check out their Instagram @crowded_kitchen for more amazing recipes!

Ingredients

Quinoa:
½ cup Suncore Foods® Royal Pearl Quinoa
3 cup mushroom broth
1 tbsp olive oil
good pinch salt (use Suncore Foods® Rose Salt for extra flavor)

Potatoes:
3 cups diced potatoes
½ tbsp olive oil
¼ tsp pepper
½ tsp salt (use Suncore Foods® Rose Salt for extra flavor)
1 tbsp sesame seeds

Brussels Sprouts:
2 cup brussels sprouts, halved
½ tbsp olive oil
¼ tsp salt
¼ tsp pepper

Carrots:
1 cup carrots, washed, peeled and quartered lengthwise
1 tbsp olive oil
1 tbsp fresh cilantro
salt and pepper to taste (use Suncore Foods® Rose Salt for extra flavor)

Tahini Dressing:
½ cup tahini
1 tbsp lemon juice
½ tsp salt (use Suncore Foods® Rose Salt for extra flavor)
¼ tsp garlic powder
¼ tsp pepper
pinch of nutmeg
3-4 tbsp water, add 1 tbsp at a time

Directions

1. Cook quinoa in broth and salt according to package directions. Cover and set aside.

2. Preheat oven to 375ºF. Prep all veggies and roast for about 20-25 minutes (the carrots will likely be ready first, so be sure to keep them separate).

3. Whisk together all ingredients except water. The consistency will be very thick. Begin adding 1 tbsp of water at a time and whisk until incorporated. If the texture looks strangely grainy, don’t panic! Simply add more water to reach a smooth texture.

4. To assemble bowls, start with a base of quinoa, top with veggies, chopped pecans and a healthy drizzle of tahini. Enjoy!


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