This recipe is from my Vegan meal plan – what elevates a bowl of veg like this is a delicious dressing. This tahini one is so creamy and fresh it really complements the green vegetables.
Serves 2
Ready in 15 minutes
Good For Lunch
150g quinoa
1 broccoli head, chopped
100g kale, stalks removed
100g edamame beans
2 spring onions, chopped
1 carrot, grated
1 tbsp sesame seeds
For the tahini dressing: 2 tbsp tahini
1 garlic clove, crushed
2 tbsp cold water
1 tbsp olive oil
1 tsp tamari or soy sauce
½ lime, juiced
Rinse the quinoa and place in a pot. Cover with 350ml water and a pinch of salt. Bring to the boil then simmer for 12 minutes until cooked through. Meanwhile, steam the broccoli for 7 minutes then add the kale and edamame and steam for a further 3 minutes until they are cooked through. Stir your dressing ingredients together in a small jar. Mix the quinoa with the broccoli, kale, edamame, grated carrots and spring onions, then top with sesame seeds and tahini dressing. Save half the dressing for tomorrow’s portion – this one’s best poured fresh.
My food philosophy is all about enlivening the hottest, happiest and healthiest you. It’s about keeping things simple and delicious so you don’t feel bored or deprived.
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