Equipment
Ingredients
Quinoa Base
- 170 g white quinoa, rinsed well
- 400 ml vegetable broth
- 2 g fine sea salt
Roasted Vegetables
- 400 g sweet potato, peeled and diced into 2cm cubes
- 300 g broccoli, cut into bite-sized florets
- 150 g red bell pepper, seeded and chopped
- 150 g red onion, cut into thick wedges
- 30 ml olive oil
- 4 g fine sea salt
- 2 g garlic powder
- 2 g smoked paprika
- 1 g black pepper, freshly ground
Lemon Tahini Dressing
- 60 g tahini, well stirred
- 45 ml lemon juice, freshly squeezed
- 45 ml water, ice cold, use up to 60ml to reach desired consistency
- 15 ml maple syrup
- 1 garlic, finely minced
- 2 g fine sea salt
Nutrition (per serving)
Method
Preheat oven to 200°C/400°F. Line a large baking sheet with parchment paper.
Place the diced sweet potato, broccoli florets, chopped red bell pepper, and red onion wedges onto the prepared baking sheet.
Drizzle the vegetables with olive oil, then sprinkle with 4g salt, garlic powder, smoked paprika, and black pepper. Toss well until all vegetables are evenly coated, then spread them out into a single layer.
Roast in the preheated oven for 25 to 30 minutes, tossing halfway through, until the sweet potatoes are fork-tender and the broccoli has charred edges.
While the vegetables roast, combine the rinsed quinoa, vegetable broth, and 2g salt in a medium saucepan. Bring to a boil over medium-high heat.
Once boiling, immediately reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 15 minutes.
Remove the saucepan from the heat. Leave the lid on and let the quinoa rest undisturbed for 5 minutes, then fluff gently with a fork.
In a small mixing bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and salt until it forms a thick paste.
Gradually whisk the ice cold water into the tahini mixture, one tablespoon at a time, until the dressing becomes pale, smooth, and pourable.
Divide the fluffed quinoa evenly among four serving bowls. Top with the roasted vegetables and drizzle generously with the lemon tahini dressing before serving.
Chef's Notes
- Rinsing quinoa is absolutely essential. Saponins are natural pest deterrents coating the seeds that impart a highly bitter, soapy flavor if not thoroughly washed away.
- Using ice cold water for the tahini dressing is a classic technique. The low temperature helps achieve a lighter, paler color and a fluffier texture through better emulsification.
- For optimal roasting, ensure your vegetables are completely dry after washing and are spread out with plenty of space on the pan. Crowded vegetables will steam in their own moisture rather than caramelizing.
- Root vegetables like sweet potatoes take longer to cook than broccoli. Cutting the sweet potato into smaller 2cm cubes while keeping broccoli florets slightly larger ensures they finish roasting at exactly the same time.
Storage
Refrigerator: 4 days — Store dressing separately from quinoa and vegetables to maintain optimal texture.
Freezer: 1 month — Freeze quinoa and roasted vegetables only; do not freeze the tahini dressing.
Reheating: Microwave quinoa and vegetables for 2 minutes or heat in a skillet, then drizzle with cold dressing just before eating.
