Yesterday my mom came over to help sew some curtains for our kitchen. To repay her and fuel both of us for the task at hand I made a fairly quick vegan lunch. It’s pretty simple and if you prepare the ingredients beforehand, this would be a great meal for a busy week night.
3 cups of cooked quinoa
1 bunch of asparagus, stems removed, cut in half
3-4 red potatoes cut in 1/2″ chunks
3-4 carrots halved and cut in 1-2″ lengths
4-6 kale leaves, stems removed, chopped
1 green onion sliced
1/3 cup tahini
1/2 of lemon squeezed
1 tablespoon sirarcha
1/3 cup of water
2 cloves of garlic
1-2 tablespoons of extra virgin olive oil
Salt and pepper to taste
Prepare the quinoa per package directions.
Set oven at 400 degrees fahrenheit. Place red potatoes on a baking sheet. Lightly drizzle olive oil over top of the potatoes and place in oven for 15 minutes. Flip potatoes and return to oven for an additional 15 minutes or until they are cooked through. You can save time by roasting the potatoes the day before.
Place asparagus on a baking sheet in a single layer. Lightly drizzle olive oil over top and place in oven for 10-15 minutes. Remove from oven when asparagus is yielding but still has some crunch. If you prepare the potatoes beforehand, add potatoes to the asparagus to reheat.
Place carrots in steamer and steam with the lid on for 15 minutes or until they are cooked through. Add chopped kale and steam until the leaves are tender yet still a bright green. Be careful to not overcook the kale.
Prepare the dressing by placing all ingredients in an immersion blender measuring cup or bowl and blend until well combined. Add more water for desired consistency.
To plate, place the quinoa on the bottom surrounded by the red potatoes, kale on top of the quinoa, then carrots, then asparagus and topped with green onions. Drizzle dressing over top and enjoy.