Lemon-Tahini Quinoa & Vegetables Bowl

Description

This versatile dish is rich in plant-based protein, fiber, and contains powerful digestive herbs that help decrease bloating and constipation. Keep it vegetarian or add a protein of your choice! It can also be cooked ahead of time to eat as lunch all week.

Ingredients

• 1 C Multi Colored Quinoa
• 1/4 C Tahini (Sesame Seeds Paste)
• 1/4 C Warm Water
• Zest of 1 Lemon
• 2-3 Tbsp Fresh Lemon Juice
• 1/2 tsp Salt
• 1/4 tsp Ground Pepper
• 1 tsp Ground Corriander
• 1 tsp Black Mustard Seeds (ground or whole) - optional
• 1 tsp Black Cumin Seeds or Ground Cumin
• 1/4 tsp Crushed Red Pepper
• 3 Tbsp Extra-Virgin Olive Oil
• 2 Cloves Garlic, minced
• 4 oz. Fresh Shiitake Mushrooms, sliced
• 1 Medium Red Bell Pepper, chopped
• 4 C White Cabbage, shredded thinly
• 4 C Baby Spinach

To Serve

• Top with toasted sliced almonds, crumbled feta cheese, and fresh cilantro or parsley for garnish

Instructions

1. Boil 2 cups of water in a medium saucepan. Add ¼ tsp. of salt to the water, add quinoa and cook on medium-low for 15 minutes. Cover and remove from the heat and let it sit for another 10-15 minutes. Transfer to a heat proof bowl, fluff with a fork and set aside.
2. Whisk together tahini, water, lemon juice, lemon zest, salt, pepper, coriander, mustard seeds, cumin seeds, crushed pepper, and 1 tbsp olive oil in a small bowl until well blended. Set aside.
3. Heat remaining 2 tbsp. olive oil in non-stick skillet or wok. Add sliced mushrooms and cook until they start to brown. Add garlic and cook until it begins to get fragrant.
4. Add bell pepper and cabbage. Cook for another 4-5 min, stirring occasionally.
5. Stir in spinach, quinoa, and tahini mixture. Continue cooking until spinach is wilted and heated through, another 2-3 minutes.
6. Serve hot or warm in shallow bowls. Garnish with feta cheese, almonds, and fresh chopped cilantro or parsley..
7. Feel free to add protein if you'd like, such as chicken or wild-caught salmon.