Farmers' Market Bowls
with Roasted Bok Choy & Turmeric-Tahini Dressing
There's nothing quite like returning home from a trip to the farmers' market with a bounty of fresh produce. These vibrant quinoa bowls are abundant with the best farmer's market finds: baby bok choy, roasted red onions, peppery arugula, and juicy, tart lemons.
Nutrition (per serving)
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INGREDIENTS
- 3/4 cup white quinoa
- 6 oz baby bok choy, trimmed and halved
- 1 red onion, peeled and cut into 1-inch wedges
- 2 tbsp tahini
- 1 tbsp maple syrup
- 1/4 tsp ground turmeric
- 1 tbsp nutritional yeast
- 1 lemon, juiced
- 2 oz baby arugula
- 1 tsp crushed Aleppo pepper
- 5 tsp olive oil*
- Salt*
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine quinoa, 1¼ cups water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 15 minutes. (4-servings: use 2½ cups water)
Meanwhile, combine bok choy, onion, 2 tsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until bok choy is crispy and onion is tender, 14 to 18 minutes. (4-servings: use 4 tsp olive oil)
Whisk together tahini, maple, turmeric, nutritional yeast, lemon juice, 1 tbsp olive oil, 1 tbsp warm water, and ¼ tsp salt in small bowl. (4-servings: use 2 tbsp olive oil, 2 tbsp warm water, ½ tsp salt)
Divide quinoa, roasted bok choy, onion, and arugula between bowls. Drizzle farmers' market bowls with turmeric-tahini dressing and sprinkle with as much Aleppo as you'd like. Dig in!
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