Quinoa Bowl with Lemon Tahini Dressing
This roasted veg and quinoa salad is easy to pull together whenever you fancy a fresh, satisfying lunch or dinner.
Substitutes:
- No carrots? Try using parsnips.
- No courgette? Try aubergine instead.
- No cauliflower? Use broccoli instead.
- No pumpkin seeds? Use any seeds or nuts of your choice such as walnuts, pecans, sunflower seeds or sesame seeds.
- Vegan? Use vegan yoghurt.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Servings: 2
Ingredients:
250 g courgettes
250 g carrots
250 g cauliflower
1½ tbsp olive oil
250 g cooked quinoa
25 g pumpkin seeds
salt & pepper
For the dressing:
1 tbsp tahini
1 tbsp yoghurt
1 tbsp lemon juice
1 tbsp olive oil
salt & pepper
Recipe:
Preheat the oven to 220C/200C fan/gas mark 8. Line a large baking tray with baking paper.
Cut the cauliflower into small florets. Cut the courgette and carrot into small cubes. Cut the courgette into small chunks and the carrot into small, thin slices.
Add the vegetables to the tray, drizzle with the olive oil and season with a generous pinch of salt and pepper. Mix well to coat and roast for 30-35 minutes (until tender).
In a large mixing bowl, add all the dressing ingredients and whisk until combined. Season with a pinch of salt and pepper.
Add the quinoa and the roasted veg. Mix until everything is well coated with the dressing. Divide between bowls and top with the pumpkin seeds. Enjoy!
How to store
Store in an airtight container in the fridge, for up to 3 days.
