Bol de quinoa con salsa de tahini y cúrcuma

Ingredientes

• 1 bunch radishes, halved
• 4 golden beets, peeled and quartered
• 1 small red onion, quartered
• 2 tablespoons olive oil, plus extra for the kale
• salt and pepper to taste
• 6-8 kale leaves, chopped
• 2 cups cooked quinoa
• 1 can garbanzo beans, drained
• 1/4 cup olive oil
• 3 tablespoons tahini
• 1/4 cup lemon juice, freshly squeezed
• 2 garlic cloves, minced
• 1 teaspoon ground turmeric
• 2-4 tablespoons water
• Salt and ground black pepper to taste

Preparación

1. 1

   Preheat the oven to 400 degrees Fahrenheit

2. 2

   Place the beets, radishes and red onion on a baking sheet lined with foil. Drizzle them with olive oil, salt and pepper. Toss well. Bake for 18 to 20 minutes.

3. 3

   Remove from the oven and give the vegetables a toss. Push them to one side just enough to make room for the kale.

4. 4

   Drizzle the kale with a little bit of olive oil and a sprinkle of salt. Toss and return to the oven. Roast for 8 - 10 minutes.

5. 5

   Assemble individual bowls with the quinoa, vegetables and garbanzo beans. Serve with the Turmeric Tahini Sauce.

6. 6

   --- To Make the Turmeric Tahini Sauce ---

7. 7

   In a small bowl, combine the olive oil, tahini, lemon juice, garlic and turmeric. Add 2 tablespoons of water and mix well. Add more water if you need to thin it out a bit more. Season with salt and pepper to taste.