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 new level. When drizzled over the quinoa and sautéed veggies, the creamy sesame sauce enhances their natural taste and texture. Beets are truly a wonder food — incredibly high in iron and betalains (a phytonutrient with anti-inflammatory and detoxifying properties). Basically, they are packed with nutrients that increase health, which are much-needed during these winter months!  Add nutrient-rich beets to broccoli, protein-packed quinoa, peas, and mushrooms, and you will have a nutrient-rich, wholesome vegan quinoa bowl of goodness.

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


For the Quinoa:

  1. 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.
  2. Allow to simmer over low heat for around 10-15 minutes.
  3. 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:

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

For the Veggie Sauté:

  1. 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.
  2. Add the beets (boiled ahead of time, then peeled & sliced) along with peas and mushrooms.
  3. 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.
  4. Top with the pink beet sauce and enjoy! Optional: serve the quinoa veggie stir fry over greens and add more herbs to taste.