Quinoa Veggie Bowl

You can add just about any vegetable to this bowl depending on what's in season. Sometimes I throw in some cubed roasted sweet potato, sometimes layer crispy kale on top... you get the idea. No matter what, it's a bowl of grainy goodness.

Serves 4

Adapted from NY Times Cooking. The photo is theirs.

Ingredients

For the dressing:

• 2 Tbl. fresh squeezed lemon juice

• 1 garlic clove, grated or minced

• 1/4 tsp. kosher salt

• 3 Tbl. olive oil

• 3 Tbl. tahini

For the grain bowl:

• 1-1/2 pound brussels sprouts, cut in half

• One large eggplant, cut into cubes

• Olive oil

• Salt & pepper

• 2 cups cherry tomatoes, halved

• 1 cup quinoa

• Fresh mint, chopped

• Toasted almonds, chopped

Instructions

1. Preheat the oven to 425.

2. Make the dressing by combining all of the ingredients in a small bowl. Add enough water 1 teaspoon at a time to make it pourable. Set aside to let the flavors meld.

3. Put the brussels sprouts on one baking sheet and the eggplant pieces on another. Toss with enough olive oil to lightly coat them and season with salt and pepper. Place both sheets in the oven and roast until they're lightly browned, about 20-25 minutes. Toss the vegetables about halfway through cooking to evenly brown them. Add the cherry tomatoes to one of the sheets at the halfway mark.

4. While the vegetables cook make the quinoa following the instructions on the package.

5. Assemble the bowls by placing some quinoa in each, then some of the vegetables, and then drizzle the dressing over the top. Sprinkle on some mint and almonds and serve.