Coconut Quinoa Bowls with Roasted Broccoli and Lemon Tahini Sauce
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Aromatic coconut quinoa topped with tender-crisp roasted broccoli, tangy tahini sauce, and toasted coconut and almonds. Vegan and gluten-free.
Ingredients
  • 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
Instructions
  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2017/02/coconut-quinoa-bowls-with-broccoli-and-tahini-sauce.html