Who doesn’t love a quick and easy mid-week dinner recipe that is good for us? I know I do! Reality TV starlet, Fashion Designer and blogger Lauren Conrad has shared one of her fave recipes with us – and we’re hooked!
What you’ll need:
1 ½ cups – 2 cups cooked quinoa
¼ cup carrots, julienned
¼ cup tomatoes, sliced in half lengthwise
¼ cup broccoli, blanched and sliced
¼ cup kidney beans
1/8 cup sliced red onion
¼ cup olive oil
¼ cup water
1/3 cup tahini
1/8 cup lemon juice
½ tsp fresh thyme
¼ tsp red pepper flakes
½ garlic clove, grated
salt and pepper
What to do:
For the quinoa: In a pot over medium heat bring 1 cup of quinoa and 2 cups of seasoned vegetable stock to a boil (Remember that however your liquid tastes is how your grain will taste). Reduce to a simmer, cover and cook covered until all water is absorbed. (approximately 12-15 minutes). When done, remove from heat and keep covered.
To blanch your broccoli: Bring two cups of salted water to a boil. Prepare an ice bath to cool the broccoli after cooking. Cut broccoli into 1-inch pieces and then drop into boiling water. Cook for approximately 2 minutes until bright green and tender but still firm. Remove from boiling water and drop into ice bath to stop cooking process. Drain and then cut broccoli into thin pieces lengthwise.
Assembly: Place your quinoa on the bottom of your bowl. Layer your carrots, tomatoes, broccoli, kidney beans and sliced red onions on top of the quinoa.
Making the Harvest Dressing: Add all dressing ingredients in a blender and pulse. Then, drizzle bowl with dressing.
* Thanks to Lauren Conrad’s blog for this recipe