Lemon Tahini Quinoa Bowl

With Fresh Seasonal Vegetables

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Vegetarian
A note about serious food allergies

Too many holiday parties, cocktails, and late nights at the office have you feeling run down, undernourished, and out-of-balance? This bowl will get you back to vibrant health. Packed with protein-rich quinoa, a sensational mélange of seasonal veggies, and an irresistible lemon tahini sauce for drizzling, this is a bowl of happy and healthy. It’s a simple, delicious meal that packs a nutrient-dense punch and will leave you feeling zen. Completely cholesterol-free, dairy-free, gluten-free, and vegan.

In Your Box (serves 2)

  • 2 Lemon
  • 2 oz. Grape Tomatoes
  • 1 Yellow Onion
  • 2 Garlic Cloves
  • 1 Zucchini
  • 4 oz. Asparagus
  • 1 Red Bell Pepper
  • 3⅕ oz. Radishes
  • 1 cup Quinoa
  • 4 oz. Baby Spinach
  • ¼ cup Tahini
  • ¼ tsp. Red Pepper Flakes
  • Nutrition (per serving)

  • Calories
    760
  • Carbohydrates
    42g
  • Fat
    29g
  • Protein
    14g
  • Sodium
    202mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Medium Pan
  • 1 Mixing Bowl
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Quarter lemon. Half grape tomatoes. Cut red onion into a fine dice. Mince garlic. Halve zucchini and slice crosswise ¼" thick. Cut asparagus into ¼" long pieces. Cut red bell pepper into a dice. Slice radishes into very thin rounds.

  • Step 2 - Prepare the Quinoa
    2

    Prepare the Quinoa

    Bring a medium pot with quinoa and 2 cups of water to a boil. Cover and simmer over low heat until the quinoa is tender and all of the water has been absorbed, 20 minutes. Remove from heat and fluff with a fork.

  • Step 3 - Sauté the Vegetables
    3

    Sauté the Vegetables

    In a medium pan, add 1 Tbsp. olive oil, onion, and half the garlic. Sauté over medium heat onion. After 1-2 minutes, add red pepper, asparagus, and zucchini and sauté for another 5-7 minutes, or until color intensifies and smell becomes aromatic. Add baby spinach and sauté for another 2 minutes, or until gently wilted. Salt and pepper to taste and remove from heat.

  • Step 4 - Make the Lemon Tahini Sauce
    4

    Make the Lemon Tahini Sauce

    In a small mixing bowl, whisk the tahini with juice of two lemons, remaining garlic, 2 Tbsp. warm water, and crushed red pepper. Salt and pepper to taste.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    In a deep bowl, ladle a serving of cooked quinoa. Top quinoa with sautéed veggies (you can segregate veggies for a more vibrant and interesting look). Garnish with sliced radishes and drizzle with lemon tahini sauce.