6 years ago

Veggie Quinoa Sauté and Beet Sesame Sauce
[Vegan]

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Kristina is committed to creating simple, nutritious, and delicious plant-based recipes free from common allergens,... Read More

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Veggie Quinoa Sauté + Beet Sesame Sauce [Vegan]

Dairy Free

Vegan

Vibrant beet sesame sauce is the star of this vegan quinoa bowl. Smooth and creamy with subtle flavors of garlic and a tangy sweetness, the sauce tastes amazing when spread over sautéed mushrooms, onions, and beets. This sweet and savory element elevates a regular vegan quinoa bowl to a whole... Read More

Ingredients You Need for Veggie Quinoa Sauté and Beet Sesame Sauce [Vegan]

For the Beet Sesame Sauce:

1/4 cup tahini
1 garlic clove, minced
Juice from 1/2 a lemon
2 tablespoons leftover cooking water from the beets
Salt and pepper to taste
1 tablespoon maple syrup
1/4 cup water

For the Veggie Sauté:

1/2 cup vegetable broth
1/2 cup slices onions
1 cloves garlic, minced
2 beets, boiled in a large pot for 20 minutes, then peeled and sliced
1 cup frozen or fresh peas
1 cup sliced mushrooms
1/2 tsp. oregano
Salt and pepper to taste

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How to Prepare Veggie Quinoa Sauté and Beet Sesame Sauce [Vegan]

For the Quinoa:

Start by rinsing the quinoa in a mesh strainer, then add it to a pot with the 1 cup of water once the water is boiling.
Allow to simmer over low heat for around 10-15 minutes.
Once the quinoa has absorbed the water and is fluffy, remove from heat and cover. Allow to cool for 10 minutes.

For the Beet Sesame Sauce:

Combine tahini, garlic, beet juice, and lemon juice; mix then add salt, pepper, maple syrup, and water.
Mix thoroughly until smooth and creamy sauce forms (add more water for a thinner sauce).

For the Veggie Sauté:

Start by adding vegetable broth to a skillet along with onions and minced garlic. Sauté for a few minutes on medium heat until garlic and onions become softened, adding more water if it becomes too dry.
Add the beets (boiled ahead of time, then peeled & sliced) along with peas and mushrooms.
Mix and sauté until vegetables become tender, around 5-10 minutes. Sprinkle with oregano, and salt & pepper to taste. Add the cooled quinoa to this mixture and toss.
Top with the pink beet sauce and enjoy! Optional: serve the quinoa veggie stir fry over greens and add more herbs to taste.

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