4 Servings 24 min Cook
1 Cup Quinoa
2 Cup Water
6 Beet (2" dia) Beets
6 Medium Carrots
20 Spear, medium (5-1/4" to 7" long) Asparagus
4 Cup, chopped Kale
2 Cup Chickpeas
4 Tbsp Lemon Juice
1/2 Cup Sesame Butter
1/2 Cup Water
2 Cloves, minced Garlic
2 Tbsp Olive Oil
Combine the quinoa and water in a medium pot.
Bring to a boil with a pinch of salt then reduce heat to a simmer.
Cook for 20 minutes until all the liquid has been absorbed
Meanwhile, preheat oven to 400 degrees F.
Line two sheet trays with parchment paper
Drizzle olive oil over the sliced beets, carrots, and asparagus.
Roughly chop the beet greens and then set aside.
Place the beets and carrots on one sheet tray and the asparagus on the other sheet tray.
Place both in oven; roast the tray with the beets and carrots for 20 minutes and the tray with the asparagus for 10-15 minutes.
While the veggies are roasting, make the dressing.
Whisk together all dressing ingredients (lemon juice, tahini, warm water, and garlic) until you have a smooth and slightly runny dressing.
Heat a small splash of olive oil in a skillet over medium heat.
When hot, add the chopped beet greens and sauté for 4 minutes, until wilted.
Season with salt to taste
To assemble, divide the quinoa among two bowls.
Top with beet greens, carrots, asparagus, and beets.
Drizzle with dressing.