Quinoa, Mini Heirloom Tomato and Grilled Asparagus Bowl with Egg, Avocado and Creamy Tahini Dressing
Totally satisfying and nutrient rich, and you get an extra boost of protein from the egg and hempseeds.
Season or sweeten the tahini dressing as you like, and add in some extra grilled veggies as your heart desires.
Quinoa, Mini Heirloom Tomato and Grilled Asparagus Bowl with Egg, Avocado and Creamy Tahini Dressing
Totally satisfying and nutrient rich, and you get an extra boost of protein from the egg and hempseeds. Season or sweeten the tahini dressing as you like, and add in some extra grilled veggies as your heart desires. Serves 1.
Ingredients
For The Bowl:
- 1/2 cup uncooked quinoa or millet
- 1 egg
- Sigona’s Fresh Press extra virgin olive oil for brushing
- 4 to 6 spears asparagus ends trimmed
- A handful or two baby spinach
- 1/3 to 1/2 cup local mini heirloom tomatoes, halved
- Half a medium avocado skinned, seeded and sliced
- 1/4 cup drained chickpeas
- hempseeds for sprinkling
Creamy Tahini Dressing (**see note):
- 1/3 cup well-mixed tahini
- 2 Tbsp fresh lemon juice
- 1 Tbsp Sigona’s Fresh Press extra virgin olive oil
- 1 clove garlic grated on a microplane/zester
- Room-temperature water about 3 to 6 Tbsp
- About 1/4 tsp salt to taste
- A couple pinches mixed spice as desired, such as chili powder, cayenne, cumin, a spice mix or even Dijon mustard
- 1 tsp honey or maple syrup if desired (to help cut some of the bitter bite of tahini)
Instructions
- Cook quinoa or millet according to package directions. Use vegetable or chicken stock in place of water for more flavor, if desired. When cooked, fluff with a fork and set aside to cool.
- Meanwhile, bring a few inches of water to a boil in a small sauce pan. Reduce to a medium simmer then add an egg; cook for 7 minutes then remove egg to an ice bath and set aside to cool.
- Heat an indoor or outdoor grill over high heat. Brush the asparagus with olive oil and season with salt and pepper. Add asparagus to the grill and cook about 3 minutes a side or until nice grill marks appear and spears have softened a bit. Set aside.
- Prepare the dressing in a medium bowl. Whisk together the tahini with lemon juice, olive oil and garlic. Add water a tablespoon at a time while whisking until you reach a consistency that allows for drizzling but isn’t too thin. Season to taste with spices, salt and, if desired, honey or maple syrup.
- To a medium-sized, individual serving bowl, add a handful or two of spinach to the bottom and up one side.. Working around the bowl, add individual piles of the quinoa (most or all, as desired), asparagus, tomatoes, avocado, chickpeas and quinoa/millet. Peel the egg and carefully slice in half; add to the top of the bowl. Drizzle the dish with the tahini dressing and top with a sprinkling of hempseeds.
Notes
**You’ll have a lot of tahini dressing remaining. It’s fantastic as a sandwich spread, a veggie or meat dip.
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