Quinoa Bowl with Steamed Greens and Lemon Tahini Sauce
Ingredients
Bowl
- 150 ml uncooked quinoa
- 300 ml water
- 1 tsp curry powder
- 1 pinch sea salt
- 1 head of fresh broccoli, approx 250 g
- 200 g dark leafy greens (e.g., spinach, kale, collard greens)
Sauce
- 2 tbsp tahini
- Juice and zest of 1 lemon
- 2 tbsp water
- 2 tsp tamari or soy sauce
- 1 tsp maple or agave syrup
Topping
- 1 avocado
- 20 g alfalfa sprouts
- 1 tbsp pumpkin seeds
- 1 tbsp sesame seeds
Preparation
Rinse the quinoa under running water in a fine mesh sieve and drain, then add it to a pot with water, salt, and curry powder. Put the lid on, bring to a boil, reduce heat to low, and simmer for 15-20 minutes until all water is absorbed. Stir occasionally, take off the heat, stir through, and let sit for a few minutes before serving. While the quinoa is cooking, proceed with the next steps.
Whisk together all the sauce ingredients in a bowl.
Cut the broccoli into bite-size florets and slice the stem approximately 1 cm thick. Bring approximately 100 ml water to a boil in a steaming pot or a frying pan, put the broccoli in, cover, and steam for 3 minutes. Add the leafy greens on top of the broccoli and steam for another 2 minutes or until the broccoli reaches the preferred softness.
Put quinoa, steamed vegetables, and avocado in your bowl, drizzle the sauce over it, and add alfalfa sprouts and seeds on top.
