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Spring Vegetable & Quinoa Bowl with Lemon Tahini Dressing

Course Dinner, Lunch
Keyword Anti-Inflammatory Diet, Dairy Free, Gluten Free

Ingredients

For the Bowl

  • 1 cup Quinoa, rinsed
  • 2 cups water or low-sodium vegetable broth
  • 1 bunch Asparagus, trimmed and cut into 2 inch pieces
  • 1 cup Snap Peas, sliced
  • 4-5 Radishes, thinly sliced
  • 2 cups Arugula or mixed greens
  • 1 Avocado, sliced
  • 1/4 cup Fresh herbs (parsley, mint, or dill), chopped
  • 1/4 cup Pumpkin seeds

For the Lemon Tahini Dressing

  • 3 tbsp Tahini
  • 2 tbsp Fresh lemon juice
  • 1 tbsp Olive oil
  • 1 tsp Honey or maple syrup
  • 1 small Garlic clove, minced
  • 2-4 tbsp Water (to thin the dressing)
  • Salt + pepper, to taste

Instructions

  1. Combine quinoa and water (or broth) in a saucepan.

  2. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed.

  3. Remove from heat and let sit for 5 minutes before fluffing with a fork.

  4. While the quinoa cooks, roast the asparagus. Toss with a drizzle of olive oil and roast at 425°F for 10–12 minutes, until tender-crisp.

  5. Whisk together the tahini, lemon juice, olive oil, honey, garlic, salt, and pepper. Add water one tablespoon at a time until the dressing reaches a smooth, pourable consistency.

  6. Place the greens, quinoa, roasted asparagus, snap peas, radishes, avocado, fresh herbs, and pumpkin seeds in a bowl.

  7. Drizzle generously with the lemon tahini dressing and serve immediately.