Radish Microgreen and Quinoa Bowl

Ingredients

• 1 cup quinoa

• 2 cups water

• 1 cup mixed roasted vegetables (bell peppers, zucchini, carrots)

• 1 cup radish microgreens

• 2 tablespoons tahini

• 1 tablespoon lemon juice

• Salt to taste

• Black pepper to taste

Instructions

• 1

  Rinse the quinoa under cold water and cook it in a pot with 2 cups of water; bring to a boil, then reduce heat and simmer for 15 minutes until fluffy.

• 2

  While quinoa cooks, roast your choice of mixed vegetables in the oven at 400°F (200°C) for about 15 minutes, or until tender.

• 3

  In a small bowl, mix tahini, lemon juice, salt, and pepper to create the dressing.

• 4

  Once the quinoa is done, fluff it with a fork and divide it between bowls, topping each with roasted vegetables and radish microgreens.

• 5

  Drizzle the tahini dressing over the top and serve warm.

Sources & Chef Credits