Quinoa con verdure arrosto e tahina piccante al limone e alle erbe

Ingredienti

• 1 head broccoli, cut into florets
• 1 bunch asparagus, sliced
• 2 red bell peppers, sliced
• 14 oz chickpeas, rinsed, drained, and dried
• olive or avocado oil, as needed
• 2 garlic cloves, finely minced
• 1 C quinoa
• 1/2 tsp salt, pepper, garlic powder, marjoram, cayenne
• 2 carrots, finely grated
• 2 lemons, zested
• 1 bunch parsley, finely chopped
• 1/2 C sliced almonds, toasted
• 1 bunch kale, chopped, drizzled with juice of 1 lemon

Preparazione

1. 1

   --- Steps ---

2. 2

   Drizzle veggies and chickpeas with a small amount of oil. Toss with garlic and a little salt and pepper. Spread on 2 parchment lined baking sheets. Do not overcrowd. Bake on convection roast at 400 (or conventional oven at 425) for 18-20 minutes.

3. 3

   Meanwhile, add quinoa to a medium sauce pan with 2 C water and seasonings. Cook according to package. After 15 minutes, remove from heat and stir in lemon zest, carrot, parsley and almonds. Cover for 2-3 minutes.

4. 4

   Prepare sauce by adding all ingredients to a blender and puréeing until creamy. Add a little water to thin if desired.

5. 5

   Massage kale for 15-30 seconds until tender. Place kale in bowls and top with veggies and quinoa. Add a drizzle of sauce and enjoy!