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Spring Broccolini and Kale Quinoa Bowls

Spring Broccolini & Kale Quinoa Bowls
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These Spring Broccolini & Kale Quinoa Bowls are a healthy and delicious meal perfect for a light lunch or dinner. They feature roasted broccolini and kale, fluffy quinoa, and a flavorful lemon-tahini dressing.

Ingredients

Scale
  • 1 bunch broccolini, trimmed
  • 1 bunch kale, stems removed and chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup or honey
  • 1 clove garlic, minced
  • 2 tablespoons water (for dressing)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. On the prepared baking sheet, toss the broccolini and kale with olive oil, salt, and pepper. Spread in a single layer.
  3. Roast for 15-20 minutes, or until the broccolini is tender-crisp and the kale is slightly crispy.
  4. While vegetables are roasting, combine quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
  5. In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and 2 tablespoons of water until smooth. Add more water if needed to reach desired consistency. Stir in red pepper flakes, if using.
  6. Divide quinoa among bowls. Top with roasted broccolini and kale. Drizzle generously with lemon-tahini dressing. Serve immediately.

Notes

  • You can add other roasted vegetables like bell peppers or sweet potatoes.
  • For extra protein, add grilled chicken, chickpeas, or tofu.
  • Store leftover dressing in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://kitchenpivot.com/spring-broccolini-kale-quinoa-bowls/