QUINOA BOWL WITH CRISPY BRUSSELS SPROUTS, EGGPLANT AND TAHINI
There's a lot going on in this satisfying grain bowl, topped with crunchy vegetables, a creamy lemon-tahini dressing and plenty of fresh mint. Feel free to substitute any cooked grain for the quinoa: Brown rice or millet would work just as well as a base for the roasted brussels sprouts with their blackened edges, and the soft, velvety eggplant. If you love tahini dressing, consider doubling it. Any left over will keep for a week in the fridge and can be used as a salad dressing or dip.
Provided by Melissa Clark
Categories dinner, weekday, grains and rice, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees.
- Make the tahini dressing: Whisk together lemon juice, garlic and salt in a medium bowl. Let sit for 1 minute, then slowly whisk in oil, a few drops at a time, until emulsified. Whisk in tahini and enough water (by the teaspoon) to make a thin pourable sauce; taste and add more salt and lemon juice if needed. Set aside.
- Prepare the grain bowl: Place the brussels sprouts on a rimmed baking sheet, and the eggplant on another. Toss all vegetables with just enough olive oil and salt to coat. Roast brussels sprouts for 17 to 22 minutes and eggplant for 20 to 30 minutes, until vegetables are browned and tender. Toss vegetables once or twice while roasting.
- While vegetables are in the oven, make the quinoa: In a medium saucepan, place quinoa, 2 cups water and 1/4 teaspoon salt. Bring to a boil, and then lower to a simmer for 15 minutes, until the grains soften and water is absorbed. Transfer to a medium bowl and set aside.
- In a small bowl, whisk together lemon juice, honey or agave, remaining 1/4 teaspoon salt and the red-pepper flakes. As soon as the eggplant is done, toss immediately with the lemon red-pepper mixture to coat. Taste and adjust seasoning, if necessary.
- To serve, place quinoa in four bowls. Divide brussels sprouts, eggplant and tomatoes among the bowls, mounding the vegetables next to one another on top of the quinoa. Generously drizzle tahini dressing over the bowls and garnish with mint and more red-pepper flakes.
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Tirivaviri Gore
[email protected]I wasn't sure how I would like this recipe, but I was pleasantly surprised. It was very flavorful and the quinoa was cooked perfectly.
Waqas Yousaf
[email protected]This quinoa bowl was delicious and healthy. I will definitely be making it again.
i love giorno
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover vegetables.
animeprince204
[email protected]This was a great recipe! I made it for a party and everyone loved it.
Archie Jaffa
[email protected]I'm always looking for new and healthy recipes, and this one definitely fits the bill. The quinoa bowl was flavorful and filling, and I felt good about eating it.
Waheedalisolangipk Waheedalisolangipk
[email protected]This recipe was easy to follow and the end result was delicious. I especially loved the crispy Brussels sprouts.
Sarah Ntini
[email protected]I made this quinoa bowl for dinner last night and it was a hit! My husband and I both loved it. The flavors were amazing and the quinoa was cooked perfectly.
Inocenty Do povo
[email protected]This quinoa bowl was delicious! The crispy Brussels sprouts and eggplant were a great combination, and the tahini sauce added a nice creamy flavor. I will definitely be making this again.