Vegetable Plate Recipe

LUNCH ENTREE

1. 1

   Prepare quinoa

   Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups water. Bring to a boil, then reduce to a simmer, cover, and cook 12-15 minutes until water is absorbed and quinoa is tender. Fluff with a fork.

2. 2

   Roast vegetables

   Preheat oven to 425°F (220°C). Peel and slice carrots; slice zucchini; cut broccoli into florets; cut bell pepper into strips; halve cherry tomatoes. Toss all vegetables with 2 tablespoons olive oil, 0.5 teaspoon garlic powder, 0.5 teaspoon paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Spread on a baking sheet in a single layer and roast 18-22 minutes until tender and lightly caramelized.

3. 3

   Make lemon-tahini dressing

   Whisk 2 tablespoons tahini with 1 tablespoon lemon juice and 2 tablespoons water until smooth. Season with a pinch of salt if desired.

4. 4

   Prepare hummus

   If using refrigerated hummus, allow to come to room temperature or warm gently in the microwave for about 10 seconds to loosen.

5. 5

   Assemble and plate

   When quinoa is cooked, mound a portion on each plate. Arrange roasted vegetables alongside. Add a dollop of hummus on the side. Drizzle with the lemon-tahini dressing. Garnish with chopped parsley and a lemon wedge if desired.