Roasted Veggie Quinoa with Spicy Lemon Herb Tahini
Ingredients
- 1 head broccoli, cut into florets
- 1 bunch asparagus, sliced
- 2 red bell peppers, sliced
- 14 oz chickpeas, rinsed, drained, and dried
- olive or avocado oil, as needed
- 2 garlic cloves, finely minced
- 1 C quinoa
- 1/2 tsp salt, pepper, garlic powder, marjoram, cayenne
- 2 carrots, finely grated
- 2 lemons, zested
- 1 bunch parsley, finely chopped
- 1/2 C sliced almonds, toasted
- 1 bunch lacinto kale, chopped, drizzled with 1/2 tsp EVOO + juice of 1 lemon
Lemon herb tahini
- 1/3 C tahini
- 2 lemons, juiced
- 1 TBSP fresh ginger
- 1 clove garlic
- 1 tsp dried parsley
- 2 tsp liquid aminos or soy sauce
- 1 TBSP sriracha
- 1 tsp maple syrup
Preparation
Drizzle the veggies and chickpeas with a small amount of oil, toss with garlic and a little salt and pepper, spread on two parchment-lined baking sheets without overcrowding, and bake on convection roast at 400 degrees Fahrenheit or conventional oven at 425 degrees Fahrenheit for 18 to 20 minutes.
Meanwhile, add quinoa to a medium saucepan with 2 cups of water and the seasonings, cook according to package instructions, and after 15 minutes, remove from heat and stir in lemon zest, grated carrot, chopped parsley, and toasted sliced almonds, then cover and let sit for 2 to 3 minutes.
Prepare the sauce by adding all the Lemon Herb Tahini ingredients to a blender and blending until creamy, adding a little water to thin if desired.
Massage the chopped kale for 15 to 30 seconds until tender, place the kale in serving bowls, top with the roasted veggies and quinoa mixture, drizzle with the sauce, and enjoy.
