Vibrant Steamed Rainbow Bowl with Lemon-Tahini Dressing
15min
20min
4
465
Chef's Note
This recipe utilizes the steaming method to keep Vitamin C and B-vitamins locked inside the vegetables. By adding a tahini-based dressing, we provide the healthy fats necessary for your body to absorb the fat-soluble Vitamin A found in the carrots.
Tags
Ingredients
1 cup Quinoa, rinsed
2 cups Water
2 cups Broccoli florets, cut into uniform bite-sized pieces
2 medium Carrots, sliced into 1/4-inch rounds
1 cup Sugar snap peas, trimmed
1 can (15 oz) Chickpeas, drained and rinsed
3 tablespoons Tahini
2 tablespoons Fresh lemon juice
1 tablespoon Extra-virgin olive oil
1 clove Garlic, minced
to taste Sea salt and cracked black pepper
Instructions
- 1
In a medium pot with a tight-fitting lid, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes.
- 2
While the quinoa cooks, prepare your vegetables. Ensure the carrots and broccoli are cut into uniform sizes to guarantee even cooking.
- 3
Once the quinoa has finished simmering and absorbed the water, remove from heat. Place a steamer basket directly over the cooked quinoa in the pot.
- 4
Add the sliced carrots to the steamer basket first. Cover and steam for 2 minutes using the residual heat and steam from the quinoa.
- 5
Add the broccoli florets and sugar snap peas to the basket. Cover again and steam for an additional 3 to 4 minutes until the vegetables are vibrant and tender-crisp.
- 6
In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, and 1-2 tablespoons of warm water until smooth. Season with salt and pepper.
- 7
Divide the fluffy quinoa into four bowls. Top with the steamed vegetables and chickpeas.
- 8
Drizzle the lemon-tahini dressing over each bowl and serve immediately.
Nutrition Information (per serving)
465
18g
62g
17g
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