Lemon Tahini Roasted Broccoli Grain Bowl

• 1 head broccoli, cut into florets
• 1 cup uncooked quinoa
• 2 tablespoons olive oil
• 2 tablespoons tahini
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup dried cranberries
• 1/4 cup toasted almonds, sliced
• Salt and pepper to taste
• Optional: crumbled feta cheese for garnish

Steps

1. 1 Preheat oven to 425°F. Toss broccoli with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
2. 2 Meanwhile, rinse quinoa and cook according to package instructions.
3. 3 Whisk together tahini, lemon juice, zest, garlic, remaining olive oil, salt, and pepper in a small bowl.
4. 4 In a large bowl, combine cooked quinoa, roasted broccoli, parsley, cranberries, and almonds.
5. 5 Drizzle with tahini dressing and toss to combine.
6. 6 Serve immediately, garnished with feta cheese if desired.

Equipment

• Baking sheet
• Mixing bowls

Variations

• Swap quinoa for farro or brown rice.
• Add roasted sweet potatoes for a sweet twist.

Substitutions

• Use sunflower seeds instead of almonds for a nut-free option.
• Substitute lemon juice with lime juice for a different flavor profile.

Pairings

• A crisp cucumber yogurt sauce
• A refreshing citrus agua fresca

Nutrition

Tips

• For extra flavor, toast the almonds in a dry pan before adding to the bowl.
• Add grilled chicken for a heartier meal.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with a simple green salad.
• Serve with warm pita bread.

FAQ