Vibrant beet sesame sauce is the star of this 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 veggie bowl to a whole new level. When drizzled over the quinoa and sautéed veggies, the creamy sesame sauce enhances their natural taste and texture.

Veggie Quinoa Sauté + Beet Sesame Sauce [Vegan]

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Cooking Time

15

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Ingredients

Quinoa:

  • 1/2 cup dry quinoa
  • 1 cup water

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

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 teaspoon oregano
  • Salt and pepper to taste
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Preparation

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. 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.

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 a smooth and creamy sauce forms (add more water for a thinner sauce).

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.
  4. Add the cooled quinoa to this mixture and toss.
  5. 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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