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Richard in Cincy

Ohmy! Roasted vegetables with Quinoa

Veteran Member
5250 posts
Joined: Dec 12, 2005


Posted to Thread #30602 at 10:56 pm on Nov 18, 2018

Recipe from Hogo Matheson of Next Door American Eateries of Boulder.

4 servings.

Cilantro-Tahihna Dressing
3 tbls. tahini
3 cloves of garlic (sic), use 6-8 depending on size
1/4 tsp of coriander and cumin
2 tsp. Siracha sauce
juice of two lemons
1/2 cup canola oil (use sunflower oil)
1 tbls chopped cilantro (1 cup!)

250 grams on Quinoa, rinsed
2 1/2 cups water
1/2 tsp. salt
1 cup canola oil (use sunflower)
1 cup bit-sized cauliflower, broccolini, and mushrooms
2 tbls olive oil
1 onion, diced
1 red bell pepper, diced
2 tbls lemon juice
1/2 cup sunflower seeds
2 tbls. sesame seeds
1/2 cup green onions

Cilantro for garnish.

Food Processor: Blend first 5 ingredients of dressing. Drizzle in the oil to make an emulsion. Blend in cilantro.

Cook the quinoa in salted water. for 15 minutes, set aside with lid and let sit for 15 minutes to steam. Fluff with fork.

Heat oil over medium heat and sprinkle 1/4 cup of the cooked quinoa, break up the clumps, and saute until browned.

Drain the remaining quinoa.

Roast the califlower and broccoli until browned. Set aside.

Toss the mushroom in olive oil Roast the mushrooms cut into halves and quarters according to size.

Roast the onion and peppers until browned.

(The veg are roasted separately to keep them from steaming.)

On a serving platter, place the quinoa. Dress with half of the cilantro-tahini dressing. Spread the roasted vegetables on a baking sheet and place back under the broiler to reheat for 1 minute. Season with salt, pepper, and lemon juice.

Scatter the roasted vegetables on the quinoa. Drizzle the remaining dressing and lemon juice over the vegetables.

Garnish with seeds, fried quinoa, and diced green onions.


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