Meal Kit

Lemon Tahini Quinoa Bowl

With Fresh Seasonal Vegetables

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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
  • 1 Yellow Onion
  • 1 Red Bell Pepper
  • 1 cup Quinoa
  • 1 Zucchini
  • 4 oz. Asparagus
  • 4 oz. Baby Spinach
  • 3⅕ oz. Radishes
  • ¼ cup Tahini
  • 2 oz. Grape Tomatoes
  • 2 Garlic Cloves
  • ¼ tsp. Red Pepper Flakes

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Medium Pan
  • 1 Mixing Bowl

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 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 1/4" thick. Cut asparagus into 1/4" long pieces. Cut red bell pepper into a dice. Slice radishes into very thin rounds.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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