Veggie Quinoa Bowl with Ginger Tahini Sauce

One of the most common questions I get during our workshops and catering events is “how do you find the time to prepare a healthy lunch and dinner every day? I’m way too busy to eat healthy!” It’s way easier than you would think! By preparing a large batch of quinoa or other seeds/grains during the weekend (like amaranth, buckwheat, brown rice…) and two of your favorite dressings, you’ll be able to throw together a delicious meal in no time!

This Veggie Quinoa Bowl with Ginger Tahini Sauce is one of my favourite ‘lazy dinner recipes’ when I’m not in the mood to spend a lot of time in the kitchen. It’s high in protein, easy to digest and a great source of fibre and iron. Perfect to wake up feeling refreshed in the morning!

Veggie Quinoa Bowl with Ginger Tahini Sauce

SERVES: 2 people

EQUIPMENT: spiralizer or julienne peeler, small food processor or glass jar, mixing bowl

INGREDIENTS:

Ginger Tahini Sauce

¼ cup tahini (sesame paste)
3 tablespoons water
3 tablespoons lemon or lime juice (or 2 tablespoons apple cider vinegar, brown rice vinegar…)
2 teaspoons fresh ginger, grated (or more to taste)
1 teaspoon maple syrup
Chili, to taste
Himalayan crystal salt or sea salt, to taste

Quinoa

1 ½ cup cooked quinoa
Seaweed flakes
Sesame seeds
Himalayan crystal salt or sea salt

Veggies

2 large carrots, spiralized or cut into strips
1 large zucchini, spiralized into noodles
1 stalk spring onion, finely chopped
4 large handfuls seasonal greens: bok choy, chard, spinach, lamb’s lettuce, dandelion, purslane…
1 avocado, finely sliced

DIRECTIONS:

Ginger Tahini Sauce

1. Combine tahini, water, lemon juice, grated ginger, maple syrup, chili and salt in a small food processor fitted with an S blade. Process until well combined.
2. Don’t have a small food processor at home? Make sure your tahini is at room temperature so it mixes well. Add all the ingredients in a small glass jar and shake well.

Quinoa

Combine your cooked quinoa, seaweed flakes, sesame seeds and salt in a mixing bowl. Stir well.

Veggies

1. Use a spiralizer or julienne peeler to turn your carrots and zucchini in vegetable noodles or strips.
2. Fill two serving bowls with greens of your choice (I used arugula, curly endive and purslane), carrot strips, zucchini noodles, seasoned quinoa and spring onion.
3. Top with avocado and ginger tahini sauce to taste.
4. Garnish with extra sesame seeds and seaweed flakes.

JULIE’S TIPS & TRICKS:

• This Veggie Quinoa Bowl will stay fresh for at least 2 days in an airtight container in the refrigerator. If you store the sauce in a separate container, the veggie quinoa bowl will stay fresh even longer, although the nutritional content will decrease over time.
• This Ginger Tahini Sauce will stay fresh for at least 1 week in a glass jar in the refrigerator. I usually make a double batch during the weekend to save time during the week.
• I usually use roasted tahini with added sea salt because I prefer the flavor. You could use raw tahini to increase the nutrient content of this creamy sauce; just know that it tastes rather bitter compared to the roasted version.

Now I would love to hear from you! Do you have tips to save time in the kitchen? What’s your favorite ‘lazy’ healthy dinner? Let me know by leaving a comment down below.