These Coconut Quinoa Bowls will have your tastebuds rocking out. Topped with tender-crisp roasted broccoli and yummy tahini sauce for a delicious, healthy meal.
Hallelujah, it’s February! That means we’re almost through the harshest part of winter. Spring is on the horizon! February can be a little sparse produce-wise, but that doesn’t mean there aren’t delicious recipes to be had. I mean, think of all the citrus! I had totally planned another recipe for this month’s #EatSeasonal round-up. I’m still going to share that recipe with you down the road, but today, I’m all about these Coconut Quinoa Bowls topped with Roasted Broccoli and a scrumptious Tahini Sauce.
So, this coconut quinoa? Yeah. It’s pretty freaking delicious. The dry quinoa is cooked with coconut milk, onion, garlic, and plenty of ginger. I think I must make all quinoa like this from now on. I’ve made coconut quinoa before, but with the aromatics, it’s pure magic. Broccoli is pretty much the only veggie my kids will eat on a regular basis these days. (We’re working on asparagus next.) And roasting those darling little florets until they are lightly browned on the edges, but still tender-crisp is why my kiddos love broccoli. I don’t even bother with steaming anymore.
Okay, but the real star? It’s the tahini sauce. With miso.
We can’t forget that part. I’m such a sauce person. And it’s not a bad thing to be, really. Related: I decided to go vegan again for the umpteenth time. Miso and tahini are getting me through the cravings. The cravings won’t last, but that doesn’t mean I won’t stop with the miso+tahini combo. ‘Cause that’s another magic combo, it is. I guess I’m just a really big fan of sauces drizzled all over the ever-loving place, including my veggies. Truth? I ate the last bit of the tahini sauce with these crazy good quinoa tortilla chips. And I maybe didn’t even share the sauce with anyone else. (Also, crisis time – I’m now out of tahini.)
Are you ready to drool all over your phone or keyboard? Or whatever device you’re on right now? Take a look below:
Oh, hello gorgeous, vibrant February recipes from my genius blogger friends! I’ll take one of everything, please!
Check out this month’s mouthwatering recipes:
Beet Buckwheat Pancakes by Simple Bites
Citrus and Yogurt Fruit Pizza with Granola Crust by Completely Delicious
Spicy Cashew Spring Greens Soup by Letty’s Kitchen
Cauliflower Chickpea and Crispy Kale Tacos with Orange Tahini Sauce by Vintage Mixer
Lemon Poppy Seed Meringue Cookies by Project Domestication
Meyer Lemon & Thyme Semifreddo by Suitcase Foodist
Paleo Lemon Poppy Seed Bread by Joy Food Sunshine
Broccoli Cheese and Potato Soup by Foodie Crush
Tilapia with Tangerine Salsa by Healthy Seasonal Recipes
Orange and Arugula Smoothie Bowl by Floating Kitchen
Shredded Brussels Sprouts and Kale Salad with Orange and Avocado by Mountain Mama Cooks
Beet and Apple Salad with Citrus Honey Yogurt by Flavor the Moments
Meyer Lemon and Honey Lassi by Kitchen Confidante
Roasted Veggie Buddha Bowls with Pesto by She Likes Food
Coconut Quinoa Bowls with Roasted Broccoli and Tahini Sauce by Cafe Johnsonia
Cilantro-Lime Chicken Soup Food for My Family
Which one are you going to make first?!
- For Coconut Quinoa:
- 1 tablespoon coconut oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, finely grated
- 1 cup dry quinoa
- 1 cup coconut milk
- 1 cup low-sodium vegetable broth or water
- ½ teaspoon sea salt
- For broccoli:
- 1 tablespoon coconut oil, melted
- 6 cups broccoli florets
- Sea salt and black pepper, to taste
- Crushed red pepper flakes, to taste
- For Lemon Tahini Sauce:
- ¼ cup tahini
- ¼ cup water
- 2 tablespoons fresh lemon juice
- 1 tablespoon miso paste
- For serving:
- ¼ cup sliced almonds, toasted
- ¼ cup coconut flakes, toasted
- Preheat oven to 425°F.
- Prepare quinoa: In a 3-4 quart pan, melt coconut oil. Add the onion and saute for 5-6 minutes until it starts to soften. Add the garlic and ginger. Cook, stirring constantly, for 30-60 seconds. Next add the quinoa. Stir well and keep stirring allowing the quinoa to lightly toast. Add the coconut milk, broth or water, and sea salt. Stir well and bring just to a simmer. Lower heat and cover. Cook for 15 minutes, or until all of the liquid has been absorbed. Remove from heat and keep warm until ready to serve.
- While quinoa is cooking, roast broccoli. Toss the florets with the 1 tablespoon melted coconut oil. Season well with sea salt, pepper, and a pinch of crushed red pepper flakes. Roast for 15-20 minutes, until just barely tender. Keep warm until ready to serve.
- Meanwhile, whisk together the tahini, water, lemon juice, and miso paste. If mixture is too thick, add a little more water. It should be drizzling consistency.
- To serve: Divide the quinoa between four serving plates. Top with the broccoli, a drizzle of the tahini sauce, and sprinkle with 1 each: toasted sliced almonds and coconut flakes. Serve warm.