Rainbow Veggie Quinoa Bowl with Vegan Green Goddess Dressing

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Alfalfa sprouts
  • 1 Avocado, large
  • 2 Baby purple potatoes
  • 1/4 cup Cilantro, fresh leaves
  • 1/2 cup Edamame
  • 1 clove Garlic
  • 1/4 cup Italian flat-leaf parsley, fresh leaves
  • 1/2 cup Matchstick sliced carrots

• Canned Goods

  • 1 cup Vegetable broth

• Condiments

  • 1 1/2 tbsp Lemon juice
  • 1 tbsp Tahini

• Pasta & Grains

  • 1/2 cup Tricolor quinoa

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Non-butter cooking spray

• Liquids

  • 1/4 cup Water

Found on stephinthyme.com

Description

Ingredients

• ½ cup uncooked tricolor quinoa, rinsed and drained
• 1 cup vegetable broth
• 2 baby purple potatoes, washed and sliced ¼ thick
• ½ cup matchstick sliced carrots
• ½ cup shelled edamame
• ½ cup alfalfa sprouts
• 1 large avocado, divided
• 1 clove garlic
• ¼ cup fresh cilantro leaves
• ¼ cup fresh Italian flat leaf parsley leaves
• 1½ tbsp lemon juice
• 1 tbsp tahini
• ¼ cup water (plus additional 1-2 tbsp, for thinner dressing)
• salt and pepper, to taste
• non-butter cooking spray

Directions

• Preheat oven to 400 degrees F. Line a medium sized baking sheet with either a silicone mat, or cover with a light coating of non-butter cooking spray. Arrange the purple potato slices in a single layer on the baking sheet, then spray lightly with cooking spray and sprinkle with a pinch of salt. Bake for about 10 minutes, until fork tender. Set aside.
• While the potatoes are cooking, prepare the quinoa. Place the quinoa in a fine mesh strainer. Rinse and drain the quinoa, then transfer to a medium saucepan. Add the vegetable broth and bring to a boil over medium high heat. Reduce heat to low and cook, covered, for about 15 minutes, until all liquid has been absorbed. Remove from heat and let the covered pot rest for 5 minutes. Fluff with a fork and set aside.
• Combine half of the avocado, garlic, cilantro, parsley, lemon juice, tahini, and water in a blender and blend until smooth. Season to taste with salt and pepper. Add additional tablespoon or two of water for thinner consistency.
• Divide the cooked quinoa evenly between two bowls (or a little less, if thats your preference). Layer the top of the quinoa with evenly divided purple potatoes, carrots, edamame, alfalfa sprouts, and remaining half of avocado, sliced.
• Drizzle desired amount of dressing over top. Serve immediately.