Emerald Quinoa Bowl with Avocado Tahini Dressing

 

This beautiful, vibrant super green quinoa bowl is easy to make any night of the week, but I made it for St. Patrick’s Day. Just seemed like we needed to have something green for dinner. I’ve cooked quinoa countless times, but this is the only time I did two things differently and the results were wonderful. First, I toasted the quinoa before cooking it. Simply toasting it in a hot, dry pan gives it a light caramel color and a toasty, nutty flavor. Second, I usually cook the quinoa and take it off the stove and immediately put my bowl together. This time once the water has been absorbed, I turned the burner off but kept the pot with the quinoa in it on the burner and I just covered it. My goal was to keep the quinoa warm while I sauteed the vegetables. To my surprise, the quinoa became fluffy and light. It was delicious and I will be toasting it again.

 

The veggies are bright green kale, hericot verts (thin string beans) and broccoli with a creamy and zesty avocado tahini dressing. Healthy and satisfying.

 

 

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Print Recipe
Emerald Quinoa Bowl with Avocado Tahini Dressing
Course Dinner, Lunch
Cuisine dairy free, vegan
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Sauteed Vegetables and Cooked Quinoa
Course Dinner, Lunch
Cuisine dairy free, vegan
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Sauteed Vegetables and Cooked Quinoa

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