Quinoa Veggie Bowl with Tahini Sauce

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In the midst of busy work weeks, homework and soccer practice for my step-son, trying to fit in yoga and runs, cooking big meals is often the least appealing part of the day. I have been much better about making one or two big batch meals on the weekend, so they are easily warmed up for dinners, or packed up for lunches.

This meal was inspired by one of my favorite, local cafes; Queen Bean Caffe. They offer a few vegan options (woohoo!), and one of them is the Bliss Bowl (Fresh Spinach leaves, broccoli, zucchini, quinoa*, and black beans in our savory harmony sauce). I have had this bowl a few times when visiting Queen Bean, and set out to copy the recipe.

I made a huge batch of quinoa (2 cups dried) and steamed it in 4 cups of water.

I made a stir fry using coconut oil and adding in:

  • minced garlic
  • broccoli flourettes
  • 1 sliced yellow bell pepper
  • 1 sliced red bell pepper
  • 1 sliced zuchinni
  • 1 sliced yellow squash
  • 1 can of chickpeas

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I sliced all the veggies with my new mandoline. This is actually a lie, my husband sliced them because I am still deathly afraid of chopping my finger off.

I stir fried the veggies for about 10 minutes, just long enough to warm them, but not long enough to get them soggy. I topped the mixture off with Tajin seasoning.

I then added in about half of the quinoa and topped the whole concoction off with a tahini lemon sauce (to taste, whisk together tahini, minced garlic, lemon juice, olive oil and sea salt).

The sauce really ties this dish together perfectly. It has a savory and inviting flavor. The quinoa and beans from the mix are hearty and energizing, while all the veggies pack in a nutritious punch.

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What are your go-to meals, to make in bulk?

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