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Warm Quinoa Harvest Bowl

Grilled vegetables, Earthy grains, Crunchy chickpeas, and Leafy greens smothered in a luscious Garlicy Tahini dressing makes up the most perfect warm quinoa harvest bowl.

Quinoa Ingredients:

  • 1 Cup Organic Prewashed Quinoa

  • 2 Cups Water

Grilled Vegetables Ingredients:

  • 1 Medium Zucchini

  • 1 Medium Summer Squash

  • 1 Red Bell Pepper

  • 1 Large Portobello Mushroom

  • 2 Tablespoons Avocado Oil

  • Salt & Pepper to taste

Bowl and Topping Ingredients:

Garlic Tahini Dressing Ingredients:

  • 1 Cup Tahini Paste

  • 1 Tablespoon Lemon Juice

  • 1 Garlic Clove

  • ½ Cup Water

Method:

  • Slice zucchini, summer squash, bell peppers, and mushrooms and toss with avocado oil, salt and pepper.

  • Add to a hot grill pan and keep an eye on them so they don't burn. Flip them once they are soft and cooked through. Remove from heat.

  • While the vegetables are grilling make the quinoa and lemon tahini dressing.

  • Combine quinoa and water in a saucepan over high heat. Bring mixture to a boil, reduce heat, cover, and gently simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy.

  • Prepare Garlic Tahini Dressing by combining tahini, water, lemon juice and garlic in a high speed blender, blend until desired consistency is achieved.

  • Cut Cherry tomatoes in half, slice beets lengthwise, and cut avocado in half and then ¼'' slices.

  • Assemble bowls by placing a bed of baby greens at the bottom. Top with quinoa, grilled veggies, sliced beets, cherry tomatoes, half of an avocado, crispy chickpeas and chopped walnuts. Drizzle with plenty of Garlic Tahini Dressing and Enjoy! tried this recipe? don't forget to drop a comment and photo below!




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