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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dog your mom
[email protected]I would definitely recommend this recipe to anyone who loves quinoa and is looking for a new way to enjoy it.
Sk Gf
[email protected]This quinoa bowl is a great option for a healthy and satisfying lunch or dinner.
Ali Maryam
[email protected]I wasn't sure about the combination of flavors in this dish, but I was pleasantly surprised. The tahini sauce really brings everything together.
Chiamara Udoka
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and nutritious meal.
Ramkrisna Bishwokarma
[email protected]I love the versatility of this dish. You can easily swap out the vegetables or grains to suit your tastes.
Bantalem Mola
[email protected]I'm always looking for new ways to cook quinoa, and this recipe is a keeper. The combination of flavors and textures is amazing.
Riman Khan
[email protected]This quinoa bowl is a great way to get your daily dose of veggies. It's also a good source of protein and fiber.
Hanane Kamal
[email protected]I made this dish for a dinner party and it was a hit! Everyone raved about the flavors and textures.
Tequila
[email protected]I'm not a big fan of eggplant, but I loved it in this dish. The tahini sauce helped to balance out the bitterness of the eggplant.
dewanre_133
[email protected]The recipe was easy to follow and the dish turned out great. I will definitely be making this again.
Josh Miller
[email protected]This was my first time cooking Brussels sprouts, and I was pleasantly surprised by how much I enjoyed them. The crispy texture was addictive!
Abdalqadr Ahy
[email protected]I love the combination of flavors in this dish. The tahini sauce is especially delicious.
Kaybri Ladner
[email protected]This quinoa bowl was a delightful explosion of flavors and textures! The crispy Brussels sprouts added a nice crunch, while the eggplant and tahini sauce brought a creamy richness. The quinoa was cooked perfectly and provided a hearty base for the bo