Tahini-Lemon Quinoa with Roasted Broccoli and Cauliflower

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With all the craziness of travel, friends visiting, work being crazy (aka life in general), I haven’t been able to bring you a delicious L meal creation in a while. Well loves, the time has come! Last night I made an unbelievably fresh, bright and wholesome dish that is bound to get you as amped about life as I am. It was 56Β°F / 13Β°C yesterday (that’s basically tropical for Boston), and snow piles and hearts were melting everywhere. SPRING! FINALLY! I wanted something GREEN, fresh and bright that was simultaneously filling and wholesome. What better way than to whip up a little quinoa salad with some roasted veggies and a to-die-for sauce (pretty much marrying my favorite things to do with food)?? Well, not much. I created a Tahini-Lemon Sauce/Spread/Dip to give this dish its creamy-nutty-earthy flavor that is balanced by the bright acidity and freshness of the lemon. Basically, it is DAMN good (as well as vegan and gluten-free to boot – total crowd pleaser!). I had broccoli and cauliflower on hand, so I roasted those and added them into the mix; you can use whatever you have available or whatever you’re feeling in the moment. I added some extra protein with the addition of shelled edamame, you could add your fave bean (chickpeas, cannelinis, lentils) or some baked tofu/tempeh. It’s pretty much a freestyle dish that you can tailor to your needs and tastes. Let’s get this started, shall we?

Tahini-Lemon Quinoa with Roasted Broccoli and Cauliflower



  • 3/4 cup tahini
  • 3 lemons, juiced
  • 1 inch piece of ginger, peeled and minced
  • 1 Tbsp minced garlic (heaping if you’re into it as much as I am)
  • Drizzle of extra virgin olive oil


  • 1 cup uncooked red quinoa
  • 1 1/2 cup water or veggie broth
  • 1 head of broccoli, chopped into florets
  • 1 head of cauliflower, chopped into florets
  • 1 cup of frozen edamame
  • Hemp seeds, for sprinkling on top
  • A few drizzles of olive oil
  • Sea salt and pepper to taste


Step One: Roast the veggies. Preheat the oven to 425Β°F. Place the broccoli and cauliflower in a single layer on a large baking sheet (or two medium baking sheets, if your oven is as small as my tiny apartment-sized one). Drizzle with olive oil, sprinkle with salt and pepper to taste and toss to coat the florets evenly. Roast for about 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned (you may want to toss them halfway but I didn’t and the world kept on spinnin’).

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Step Two: Meanwhile, in a medium saucepan, bring the water or broth to a boil. Stir in your quinoa, cover and bring the heat to low. Simmer the quinoa for about 15 minutes; then add the frozen edamame and continue cooking for an additional 5 minutes.
Step Three: Still meanwhile, on the other side of the kitchen – whip up your Tahini-Lemon Sauce/Spread/Dip (I can’t think of a word mash up for that one a la “Stewp”, still working on it…). In a food processor, add the tahini, lemon juice, garlic and ginger. Blend until smooth. Mine was super thick – like more of a spread than a sauce. You have a few options here: you can add some olive oil (I simply added a drizzle to make the consistency smooth, but not more), or water/broth to thin it out to where you want it. I like it super thick because I use it as a spread on sandwiches/to dip carrots into while I’m waiting for dinner to be done, etc. It’s pretty flavorful, so you won’t need a lot and can save the rest for something delicious.

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Step Four: Combine. Once the edamame/quinoa is done, transfer to a large bowl while it is still hot. Add three-ish heaping tablespoons of the tahini-lemon sauce and stir until it is evenly distributed. It’s okay if it’s kinda thick and clumpy (mine was!) but if you’re not into it, add a little water or a little extra drizzle of olive oil to thin the consistency. Add the roasted veggies on top and mix well to combine. Add any salt and pepper to taste, if necessary (I did not need any).

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Step Five: Serve warm with hemp seeds sprinkled on top. Enjoy! πŸ˜€

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Dude, this was so good. It has a definite Green Goddess feel to it that I was really digging last night. It really hit the spot; it’s nutritious, filling and flavorful (all of the things I generally go for in a meal). The best part is that you can make a sandwich wrap with the leftovers for lunch, or you can throw a scoop over your lunch salad (it is so good served over arugula!). It’s versatile and fresh, and tastes great served warm or right out of the container in the fridge (guilty). I truly hope you enjoy this dish as much as I did, it’s simple but the flavors are bangin’ (and dude – I am SO pumped that I have some of that bomb Tahini-Lemon spread left over, because I am going to eat that as soon as I get home tonight).

Hope you guys are having a great Thursday today! πŸ˜€ πŸ˜€ πŸ˜€

With warmth,


PS: Sarah’s bootcamp this morning was killer and I think my face will be bright red until lunch time. That is all.

8 thoughts on “Tahini-Lemon Quinoa with Roasted Broccoli and Cauliflower

  1. Pingback: I’m sorry, but did YOU run as a rainbow this weekend? | Bubbles and booyah

  2. Pingback: Mediterranean Quinoa Power UP Salad | Bubbles and booyah

  3. Pingback: Love Our Mother: Happy Earth Day! | Bubbles and booyah

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