This recipe can be completely plant-based, or you can add chicken or fish, tofu, or a vegan meat alternative if you choose.
Josh and I try and eat plant-based as much as possible – though I generally listen to what my body is telling me it needs and just go with that. I noticed that whenever my cycle is approaching or I am having back pain or really bad adrenal issues, I crave meat the most. And when I am feeling good, I only want plant-based, like this veggie quinoa dish. I guess I am an intuitive eater?
Anyways, here’s the recipe! Let me know in the comments if you try this and how you make it your own!
Veggie Quinoa with Lemon-Garlic Tahini Dressing
This recipe we only had this once, but it was so good, I want to make it a regular staple. I used what veggies we had on hand, but you can use whatever veggies you like. 🙂
- 1 cup quinoa
- 2 cups of water
- 1 can of organic kidney beans or chic peas
- 1/2 zucchini chopped
- 3 organic baby carrots, chopped
- 3-5 baby bella mushrooms, sliced
- 1/2-1 tomato, diced
- big handful of organic baby spinach, julienned
- 1/2 small red onion, diced
- 2 Tbsp of Tahini sauce
- 2 Tbsp of water (or none depending on how much water is left once the quinoa is done, as the veggies may add more)
- juice of one lemon
- 1 clove of garlic, minced
- sea salt and pepper to taste (I use pink Himalayan sea salt)
- 1/8 tsp nutritional yeast (optional)
- dash of cayenne pepper (optional)
Heat quinoa and water until boiling, then cover and simmer for about 15 minutes. When there is minimal water remaining (around the 2-minute mark), add the veggies and stir ( you just want to warm them, not cook them.) Meanwhile, whisk or blend dressing ingredients in a bowl or blender.
When the timer goes off, remove the veggie-quinoa mixture from the heat and add the dressing. Stir and serve. I like to have a nice glass of white wine with this dish. 😉
Let me know if you have any recipes you’d like to share – I’m always looking for new things to make! You can also check out my green smoothie recipes here.
*All photos are from Pexels. Recipe originally written in 2013.