Quinoa Lunch Recipe

Quinoa Veggie Bowl

Prep time 5-10 minutes
Cooks in 30 minutes
Serves 4
Calories for Bowl 287kcal; Carbohydrates 49g; Protein 5g; Fat 9g; Fiber3. 5g
Calories for Tahini sauce 180kcal; Carbohydrates 5g; Protein 2g; Fat 18g

Recipe created by Amy Arnold
Ingredients

• 1 cup dry Quinoa (any variety)
  
• Vegetables of choice (fresh sweet potato, brussel sprouts, broccoli & canned corn pictured)
  
• 1 can garbanzo beans 
  
• Tahini sauce (recipe to follow)
  

Preparation

1. Preheat the oven to 375 degrees.
   
2. Prepare quinoa according to the directions on the bag. 
   
3. Wash and cut vegetables into bite size pieces.
   
4. Spray lightly with extra virgin olive oil. Salt and pepper. Bake veggies until fork tender and golden brown . (Sweet potatoes take approximately 25 min, Brussel Sprout 20 min, Broccoli 15 min)
   
5. Drain corn and heat on the stovetop or microwave.
   
6. Rinse and drain garbanzo beans. Roast in a pan over medium heat for 5-10 min.
   
7. Assemble all ingredients and top with tahini sauce. (recipe to follow)
   

TipsThis is an easy recipe to customize. Add whatever vegetables or lean protein you would like. 



Tahini Recipe

• ¼ cup extra virgin olive oil
  
• ¼ cup unsalted tahini 
  
• 2-3 Tbsp lemon juice
  
• 2 tsp dijon mustard
  
• 2 tsp honey
  
• ½ tsp salt
  
• water
  

Add above ingredients to an air tight container or jar. Water should be added as needed to get the preferred consistency.

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