Ingredients
Quinoa
2C dry red quinoa
4C salted water
Roasted veggies
2C halved Brussel sprouts
2C broccoli florets
1-2C coined broccoli stems
2 matchstick purple carrots
2 matchstick orange carrots
1 sliced red bell pepper
2T olive oil
Cashew Sauce
1C soaked raw cashews
2T tahini
Juice of 1 lemon
Juice of 1 lime
1t rice vinegar
1t dried oregano
1/2t crushed red peppers
Kosher salt & lemon pepper to taste
Up to 1C additional water if required
Topping
Sprinkle of sesame seeds
Dish totals
6 Servings
Per serving 599c, 99k, 34p, 21f and 448mg sodium
Nutrition from SimplyQuinoa,
Directions
First wash and soak quinoa, set cashews aside to soak in salted water with a splash of vinegar. Set oven to 400F and prepare a baking sheet with parchment paper for roasting the veggies.
2) Start washing and prepping the veggies. Cut the carrots into larger matchsticks that are bite-sized. Cut the florets from the broccoli, peel and chop the stems into coins (or rounds). Slice the red bell pepper into strips. Chop the ends of the Brussel sprouts, and slice in half. Put all the veggies in a bowl, add oil, salt and pepper, and mix well. Place in the parchment lined baking sheet and put in the oven for ~40min.
3) Rinse the soaking quinoa again, and place into a pot of boiling salted water. Cover and bring back to a boil, then lower the heat and simmer for ~35min.
4) In the last 15 minutes start making the sauce. Place all the ingredients in a blender, except for the water. Blend, and add water only if you need more moisture to get the right consistency. Taste and add salt, lemon pepper or more citrus if needed.
5) Serve 1/2C quinoa, topped with the roasted veggies, a dollop of the sauce and a sprinkle of the sesame seeds. In the picture above I added some avocado since it was starting to not look good.
[x] Flexitarian + Omnivore
[x] Vegetarian + Pescatarian
[x] Vegan
[x] Gluten free
[O] Keto
[O] Weight Maint
[x] Mediterranean
[O] Lectin Avoidance: peppers
[O] Oxalate Avoidance: seeds, tahini, nuts, avocado
[x] Purine Avoidance:
[x] Allergies: SEEDS, NUTS
Comments
Source: I saw something like this on SimplyQuinoa, tried it and pretty much thought it was great. So I made a few changes and here it is.
The changes I made was to lemon-lime the cashew sauce so it had more of a bite to it and changed the amounts of seasoning and herbs. I added red bell pepper (could use orange or yellow too) to add a bit more color to the dish. And I added the broccoli stems since I do not want food to go to waste.
