Fresh homemade sauces are a great way to season and spice up simple, clean meals. try this lemony sauce as a topping on your meals, dipping sauce for raw veggies or as a salad dressing.
2 cups water
1 cup quinoa (or rice)
1 bunch kale, chopped or ripped into bite size pieces
1 head broccoli, chopped into bite size pieces
2 carrots, chopped into small pieces
2 beets, chopped into small pieces
1/4 cup olive oil or Udo’s omega oil
Juice from 1 large lemon
2 tsp tamari , soy sauce or Braggs (more to taste)
1 Tbsp rice vinegar or apple cider vinegar
4 TBSP tahini
Bring the 2 cups of water to a boil and add the quinoa. Lower heat to medium and allow to cook, stirring occasionally. When all of the water is almost absorbed, turn off the heat and allow quinoa to sit for 5-10 minutes. Fluff with a fork several times.
Add the carrots, beets and broccoli into a large stock pot or heavy bottomed pan with 4 TBSP of water. Over high heat, sautee/steam the vegetables until slightly tender. Add the leafy greens and fold gently. Remove from heat.
For the sauce: mix all ingredients into a bowl or glass jar and shake or stir until creamy. Add salt and pepper if desired.
To serve, scoop quinoa into a bowl, top with a helping of the vegetables and drizzle with the lemon-tahini sauce. Additional toppings to try are avocado, pumpkin seeds, sesame stix. nutritional yeast or dried cranberries.