Quinoa+Steamed Veggies with Lemon Tahini Sauce

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

Lemon Tahini Sauce:

1/4 cup olive oil

Juice from 1 large lemon

2 tsp tamari , soy sauce or Braggs (more to taste)

1 Tbsp rice vinegar or apple cider vinegar

1/4 cup tahini (add more to taste or to thicken)

water to thin


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.


3 Comments Add yours

  1. Michele says:

    Perfect! Last week I made quinoa with savoy greens and lemon pepper baked tofu for my lunches. I topped it with sesame seeds and lots of lemon juice, but it still needed something. Tahini! Duh, why didn’t I think of that?! Thank you. I might try baking the tofu in tahini too. Pemberton’s market has a locally made tofu that I like a lot if you haven’t already tried it.

  2. Michele says:

    Eating this now for lunch for the second day in a row. So good. SO GOOD. The great thing is I can make up a mason jar of it and leave it in my office to use for lunches all week. I liked adding dried cranberries too. It added some color and sweetness. Thanks, Mo!

  3. anna says:

    We’re going vague-an this year (vaguely vegan) so just tried this dish on your fellow cyclocrosser Sean Runnette. Loved it! Especially the dressing. Tahini seems to be a magical ingredient that makes everything taste better. If I closed my eyes it almost tasted like a cheese sauce.

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