Ingredients

The following ingredients have 6 Servings
  • 1 pound brussels sprouts (, trimmed and sliced in half)
  • 1 pound cauliflower florets
  • 1 tablespoon extra virgin olive oil
  • fine sea salt
  • 1 ½ cups dry quinoa
  • 2 ¼ cups water
  • 12 ounces mixed greens
  • 1 pound assorted chopped veggies ((i.e. cucumbers, cherry tomatoes, etc.))
  • 1 (15 oz.) can chickpeas ((or other cooked beans/protein))
  • 1/4 cup fresh basil
  • 1/4 cup fresh parsley
  • 2 tablespoons red wine vinegar
  • 2 tablespoons tahini
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove
  • 1 small shallot ((about 2 tablespoons minced))
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon red pepper flakes

Instruction

  • Preheat the oven to 400ºF. Add the brussels sprouts and cauliflower to a large rimmed baking sheet, and drizzle them with the olive oil. Toss well, and make sure the brussels sprouts are arranged cut-side-down, to brown nicely. Season generously with salt, then place the pan in the oven to cook until they are tender, about 20 minutes.
  • While the veggies are cooking, rinse the quinoa in a fine mesh sieve under running water. This will help remove any bitter flavor. Add the drained quinoa and water to a small saucepan and bring it to a boil. Once it's boiling, cover and cook on low heat for 10 minutes. Then remove from the heat completely but keep the lid on for an additional 5 minutes. Fluff with a fork and set aside until ready to serve.
  • While the quinoa and veggies are still cooking, add the dressing ingredients to a blender, along with ¼ cup of water, to help with blending. Blend until very smooth, and adjust any flavoring as needed. (This dressing will thicken when chilled, FYI, so you can thin it out with a splash of water later, if needed.)
  • To assemble the quinoa bowls, add a scoop of cooked quinoa (I use ¾ cup per bowl) to a serving bowl, along with a big handful of leafy greens, a scoop of warm roasted veggies, a scoop of cooked chickpeas, and any chopped raw vegetables you have. Drizzle generously with the dressing, and serve right away. Leftover components can be stored separately in the fridge for up to 5 days, and served cold again for any easy packed lunch.