Tahini Quinoa Bowl

This is a dream lunch. Roast veg, amazing dressing and quinoa (can’t stop, won’t stop with the quinoa…). If you’ve never tried tahini or haven’t liked it, give it a second chance cos this dressing is what makes the salad.

This is one of my regular healthy lunches that I can whip up in a couple of minutes if I’ve prepped the quinoa. Quinoa lasts in the fridge for a few days so I highly recommend making a batch at the start of the week so you can make healthy salads easily throughout your week. Roast veggies can also be kept in the fridge for about 3 days so chuck a batch of them on while you’re cooking your quinoa too and this salad will literally take you 3 minutes flat.

Print Recipe

Tahini Quinoa Nourish Bowl

Prep Time10 minutes mins

Cook Time25 minutes mins

Servings: 2 Serves

Ingredients

• 3 Cups Leafy Greens
• 1 Cup Cherry Tomatoes
• 1 handful fresh herbs
• 1/2 Cup Quinoa
• 2 cups Pumpkin and Cauliflower.

Dressing Ingredients

• 1 tbs tahini
• 2 teasp maple syrup
• 1 tbs lemon juice
• 1 tsp water to thin

Instructions

• Pre heat oven to 200 C and line a baking tray. Cut pumpkin and cauliflower into small pieces and spray with a touch of olive oil. Place on tray and bake 25mins or until cooked.
• Rinse quinoa well and put in saucepan with water to cook.
• Mix dressing in small bowl or jar
• Once quinoa and veggies are cooked, Mix all ingredients together top with dressing

Males and Highly Active People

• Add chicken, eggs or extra quinoa if needed.