Coconut Quinoa Bowls with Broccoli and Tahini Sauce

Coconut Quinoa Bowls with Broccoli and Tahini Sauce

Aromatic coconut quinoa topped with tender-crisp roasted broccoli, tangy tahini sauce, and toasted coconut and almonds. Vegan and gluten-free.

Ingredients

  • 1 tablespoon coconut oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, finely grated
  • 1 cup dry quinoa
  • 1 cup coconut milk
  • 1 cup low-sodium vegetable broth or water
  • ½ teaspoon sea salt
  • 1 tablespoon coconut oil, melted
  • 6 cups broccoli florets
  • Sea salt and black pepper, to taste
  • Crushed red pepper flakes, to taste
  • ¼ cup tahini
  • ¼ cup water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon miso paste
  • ¼ cup sliced almonds, toasted
  • ¼ cup coconut flakes, toasted
Read the whole recipe on Cafe Johnsonia